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
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
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.)
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. Yields 1 muffin per serving.
The cereal makes these fluffy!