Cereal crunch coffee cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margarine; reduced calorie, |
| . tub style | ||
| ¼ | cup | + 2 Tbsp brown sugar; packed |
| 1½ | ounce | Cereal nuggets |
| ½ | teaspoon | Cinnamon |
| 1 | cup | + 2 Tbsp flour; all-purpose |
| 1 | cup | Raisins |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Ground nutmeg |
| 1 | large | Egg |
| 1 | cup | Skim milk |
| 3 | ounces | Wheat flakes; crushed |
Directions
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.
Each serving provides: 1 FA, 1½ B, 1 FR, 65 C. Per serving: 270 cal, 6g pro, 5g fat, 53g car, 413mg sod, 27mg chol.
Night Before: Make topping; cover and refrigerate. Crush the wheat flakes; place in sealable plastic bags.
** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95