Advanced

Sunny Lemon-Raspberry Muffins

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

false

(7 Ratings)

7 Ratings

5 spoons

4 spoons 57%

3 spoons 29%

2 spoons

1 spoons 14%

Member Reviews (5)

c2c55e91-f7d4-4223-8564-e53bd1e2b371

Pin It

PREP TIME
15 Min
TOTAL TIME
35 Min
SERVINGS
10

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

Save $$$ on your favorite brands

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.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Muffin)

Calories 190

(Calories from Fat 60),

Total Fat 6g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 20mg;
Sodium 340mg;
Total Carbohydrate 30g

(Dietary Fiber 2g,
Sugars 12g),

Protein 4g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 10.00%;
Calcium 30.00%;
Iron 25.00%;

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Review & Comments

Write a Review

1 - 3 of 5 Reviews View All

Posted 2/18/2011 10:14:55 AM REPORT ABUSE Marie981 said:

Rating:

Recipe is wonderful with raspberries and makes 12 if using the silcone muffin tins.I'm a diabetic and with 25 carbs I feel it fits my program well because of the fiber etc.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:51:08 AM REPORT ABUSE Idieh said:

Rating:

I really enjoyed these. I didn't find lemon yogurt at my store so I substituted peach non-fat yogurt and used a mixed berry assortment instead of just raspberries. Delicious!

This reply was: Helpful Inspiring