sunny Lemon-Raspberry Muffins
Jessica
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
directions
- 1
1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
- 2
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
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Source: Jessica
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