| 1 | egg or 1/4 cup fat-free egg product |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups Whole Grain Total® cereal, slightly crushed (1 cup) |
| 1/3 | cup sugar |
| 1/4 | cup fat-free (skim) milk |
| 1/4 | cup canola or soybean oil |
| 1 | tablespoon grated lemon peel |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup) |
| 1/2 | cup fresh or frozen (partially thawed) raspberries |
| 1. | Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups. |
| 2. | In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups. |
| 3. | Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. |
|
| Blueberries make a great stand-in for the raspberries. |
|
| Adding cereal to baked goods is a great way to worik in whole grains (check the cereal package to make sure it is whole grain). You also get the extra goodness of the vitamins and minerals. |
Nutrition Information:
190 ( 60); 6g ( 1/2g, 0g); 20mg; 340mg; 30g ( 2g, 12g); 4g 2%; 10%; 30%; 25% 1 ; 1 ; 0 ; 1 2
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |