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    3 pt. Raspberry Muffins


    Source of Recipe


    www.cooken.com

    List of Ingredients




    1 1/2 cup(s) whole wheat self-rising flour
    4 tbsp reduced-calorie margarine, soft
    2/3 cup(s) brown sugar
    2 cup(s) ready-to-eat crisp rice cereal
    1 1/2 cup(s) raspberries
    2 large egg(s), lightly beaten
    2/3 cup(s) buttermilk

    Recipe



    Preheat oven to 400¼F. Coat a 12-hole muffin tin with cooking spray . Place flour in a bowl and rub in margarine. Stir in 1/2 cup of sugar, 1 1/3 cups of cereal and 1 cup of raspberries. Combine eggs and milk; stir into flour mixture. Pour mixture into prepared tin. Sprinkle with remaining raspberries, cereal and sugar. Bake 25 minutes. Let stand 5 minutes before flipping onto wire rack to cool.


    Chef Tips - We renovated Raspberry Muffins by: Relying upon fat-free rice cereal to add volume without bulking up on fatty ingredients. Cutting back on added sugar by using naturally sweet raspberries in its place. Using reduced-calorie margarine instead of butter.

    Serves | 12
    POINTS per serving | 3

 

 

 

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