- 3 C
- Dehydrated Raspberry Muffin Mix
- 1 C
- Freeze Dried Raspberries
- 2 Tbsp
- Cinnamon Sugar
1. Mix 1 1/2 cups cold water with 3 cups raspberry muffin mix and reconstitute. Reconstitute raspberries; Drain excess water, add to muffin mix. Mix well.
2. Grease bottom of muffin tin and fill each 2/3 cup full. Top with cinnamon sugar.
3. Bake at 375°F for 14-18 minutes.