Sunny Lemon-Raspberry Muffins

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 10

Ingredients

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

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
89
Calories from Fat
60
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
3%
Trans Fat
0g
Cholesterol
23mg
8%
Sodium
253mg
10%
Potassium
29mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
2%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
9%
9%
Iron
2%
2%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.