Orange-Raspberry Cereal Breakfast Muffins Makes 12 muffins
Prep Time 20 min
Cook Time 20 min

Nutritional Information

Serving Size 1 muffin
Amount Per Serving
Calories 170
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 190 mg
Total Carbs 25 g
Dietary Fiber 2 g
Sugars 10 g
Protein 3 g
Vitamin A 10 %
Vitamin C 10 %
Calcium 4 %
Iron 30 %

Orange-Raspberry Cereal Breakfast Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 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

  1. Preheat oven to 350°. Grease 12-cup muffin pan or line with aluminum cupcake liners; set aside.
  2. 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.
  3. 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.

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