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Raspberry Muffins




Source of Recipe


WeightWatchers.ca


List of Ingredients




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




Recipe



Preheat oven to 400ºF. 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. (Note: If you cannot find whole wheat self-rising flour, mix together 1 1/2 cups of whole wheat flour with 2 1/4 teaspoons of baking powder and 1/2 teaspoon of salt.)


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.