Sunny Lemon-Raspberry Muffins

Sunny Lemon-Raspberry Muffins

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

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

10

muffins

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.
Makes 10 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Blueberries make a great stand-in for the raspberries.
Did You Know
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:

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