1 cup regular or cinnamon pecan crunchy rice & wheat flakes cereal, lightly crushed
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup I Can't Believe It's Not Butter!® Spread
1/2 cup sugar
1/2 tsp. grated orange peel
2 egg whites
2 tsp. vanilla extract
1/2 cup non-fat yogurt
1 cup fresh raspberries
Directions
Preheat oven to 350°. Grease 12-cup muffin pan or line with aluminum cupcake liners; set aside.
Combine flours, cereal, baking powder and baking soda in medium bowl. Beat I Can't Believe It's Not Butter!® Spread, sugar and orange peel in large mixing bowl with electric mixer until light and fluffy. Beat in egg whites and vanilla. Stir in 1/2 of the flour mixture, then yogurt and remaining flour mixture just until blended. Gently stir in raspberries.
Evenly spoon batter into prepared pan. Bake 20 minutes or until golden brown and center springs back when touched. Cool 5 minutes on wire rack. Remove from pan and cool completely.
Recipe serves: 12