Was POINTS® value of | 6
Now POINTS® value of |  3
Servings | 12
Preparation Time | 15 min
Cooking Time | 25 min
Level of Difficulty | Easy

breakfast | We added dry crisp rice cereal to the muffin butter to help add low-calorie volume. Try sprinkling some crisp rice cereal over a light brownie batter to help give them added volume, too.

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

Instructions


1. Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
2. Place flour in a large bowl and rub in margarine with your fingers. Stir in 1 1/3 cups of cereal, 1 cup of raspberries and 1/2 cup of sugar. Combine eggs and milk in a small bowl; stir into flour-fruit 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.)
3. Pour mixture into prepared tin. Sprinkle with remaining raspberries, cereal and sugar.
4. Bake 25 minutes. Let stand 5 minutes before flipping onto wire rack to cool. Yields 1 muffin per serving.
5. Flavor Booster: A touch of mace makes the other ingredients in these muffins stand out. Stir 1/4 teaspoon ground mace into the flour.





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.