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 min
  • Total Time 35 min
  • Servings 10

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 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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
340mg
340%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
12g
12%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
10%;
Calcium
30%;
Iron
25%;
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.