| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Magazine, Breakfast, Cakes |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Margarine; reduced calorie, |
|
|
. tub style |
| 1/4 |
c |
+ 2 Tbsp brown sugar; packed |
| 1 1/2 |
oz |
Cereal nuggets |
| 1/2 |
ts |
Cinnamon |
| 1 |
c |
+ 2 Tbsp flour; all-purpose |
| 1 |
c |
Raisins |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
lg |
Egg |
| 1 |
c |
Skim milk |
| 3 |
oz |
Wheat flakes; crushed |
INSTRUCTIONS
1. Preheat oven to 375 degrees. Spray an 8" square baking pan with
nonstick cooking spray; set aside.
2. To prepare topping, in small saucepan, melt 1 teaspoon margarine. Remvoe
from the heat and stir in 2 Tbsp of the sugar, the cereal and the cinnamon;
set aside.
3. On wax paper, combine the flour, raisins, baking powder, salt and
nutmeg; set aside. In a small bowl, with an electric mixer on medium
speed, beat the remaining margarine and sugar until fluffy. Add the egg and
beat until blended. Beat in the milk and wheat flakes until combined. Add
the dry ingredients to the bowl, stirring just until combined.
4. Spoon the batter into prepared pan. Sprinkle topping over the batter,
pressing gently into the batter. Bake for 25 to 30 minutes, until golden
brown and toothpick inserted into center comes out clean. Cool 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”