Sunny Lemon-Raspberry Muffins

Name: Sunny Lemon-Raspberry Muffins
Ingredients: 1 egg or 1/4 cup fat-free egg product; 1.5 cup gold medal all-purpose flour; 1 1/2 cup whole grain total cereal, slightly crushed (1 cup); 1 cup sugar; 1/4 cup fat-free (skim) milk; 1/4 cup canola or soybean oil; 1 tablespoon grated lemon peel; 2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup yoplait 99% fat free creamy vanilla or yoplait fat free plain yogurt (from 2-lb container); 1/2 cup fresh or frozen (partially thawed) raspberries

Yoplait|April 29, 2015 1:27 pm EST

4 (1 ratings)

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Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin, perfect for spring brunches or summer snacking.

Servings

1

Ingredients

1 egg or 1/4 cup fat-free egg product
1.5 cup gold medal all-purpose flour
1 1/2 cup whole grain total cereal, slightly crushed (1 cup)
1 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup yoplait 99% fat free creamy vanilla or yoplait fat free plain yogurt (from 2-lb container)
1/2 cup fresh or frozen (partially thawed) raspberries

Directions

Step 1
Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
Step 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.
Step 3
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.