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Sunny Lemon-Raspberry Muffins

 7 Ratings
5 Comments
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 10
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Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Ingredients

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 yogurt lemon burst
1/2
cup fresh or frozen (partially thawed) raspberries

Directions

  • 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.

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.

Nutrition Information

No nutrition information available for this recipe.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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