road trip! and muffins!

K and I (and Hanna) are leaving tonight to drive to North Carolina for the weekend. My parents, brother and sister (and Gryffin---their dog) are also going but they are leaving earlier today. We are all going to visit my aunt and my cousin and will probably eat too much, drink too much, enjoy the sunshine and relax. I'm especially looking forward to the fondue and martini night my aunt has planned.

I wanted to make something to bring with me so I decided on trying out two different kinds of muffins recipes and a cherry scone recipe I got off Weight Watchers. Last night I was literally baking from 6-10.

I'm looking forward to these...

Raspberry Muffins

3 POINTS each, makes 12 muffins.

You'll need: 1 1/2 cup(s) whole wheat self-rising flour OR 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.
4 Tbsp margarine, softened.
2 cups ready-to-eat crisp rice cereal, divided
1 1/2 cup(s) raspberries, divided
2/3 cup unpacked brown sugar, divided 2 large eggs, lightly beaten
2/3 cups buttermilk

How to make them: Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray or use liners. 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. Pour mixture into prepared tin; sprinkle with remaining raspberries (I put one whole raspberry on top of each muffin), cereal and sugar. Bake 25 minutes. Let stand 5 minutes before flipping onto wire rack to cool.

I hope you have a very nice Easter weekend!