2/3 cup low-fat buttermilk
1/2 cup Gold Medal® all-purpose flour
2 tablespoons unsweetened baking cocoa
1/3 cup Cascadian Farm® frozen raspberries (do not thaw)
Heat oven to 375°F. Place paper baking cup in each of 6 regular-size muffin cups. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin (or crush in blender or food processor).
In medium bowl, stir crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in flour, sugar, cocoa, baking soda and salt until moistened. Gently stir in raspberries. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
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