breakfast

Ingredients

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

Instructions

• 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.

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.