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| Level of Difficulty | Easy |
| 1 1/2 cup(s) whole wheat self-rising flour |
| 4 tbsp reduced-calorie margarine, soft |
| 2 cup(s) ready-to-eat crisp rice cereal |
| 2 large egg(s), lightly beaten |
| 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. |
| 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. |
| 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. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated