Buttermilk Muffin Cakes with Raspberries

3/4  cup		unbleached flour
1-1/2  teaspoons		Clabber Girl Double Acting Baking Powder
2/3  cup		Egg Beaters Egg Substitute
3/4  cup		Low Fat Buttermilk - Cultured
1  teaspoon		Vanilla Extract
9  tablespoons		Splenda/Sugar Twin Blend
4  tablespoons		Unsalted Butter
8  ounces		Raspberries - Fresh

Tip: For nutritional information on all the ingredients in Buttermilk Muffin Cakes with Raspberries just click on each ingredient name. Then adjust the serving size for any Buttermilk Muffin Cakes with Raspberries ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Add 3 tablespoons of the sugar subsitute to the raspberries in a bowl and blend. Chill in refrigerator covered.

Whisk flour and baking powder in bowl to blend well.

In another bowl, mix egg substitute, buttermilk, vanilla, 6 tablespoons of the sugar, and the butter that has been melted and cooled to room temperature. Mix well.

Blend well the flour and egg mix together.

Pour batter into 8 standard size muffin cups that are non-stick or sprayed with Pam or a good Pam substitute.

Cook at 325 degrees for 9 minutes or until the sides of the muffin cakes are golden brown. If not brown enough by 9 minutes then continue to cook but check every minutes. Do not overcook but sides need to be brown so that the cake will hold together.

Serve topped with the raspberries and the syrup that has formed while in the refrigerator chilling. Also can top with Cool Whip if desired.