LITE SUNNY LEMON-RASPBERRY MUFFINS

Lite Sunny Lemon-Raspberry Muffins image

Provided by Brenda Andrews

Categories Muffins

Time 50m

Number Of Ingredients 17

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FOR MUFFIN:
1/4 c fat-free egg product
1 1/2 c all-purpose flour
1 1/2 c whole grain Total cereal, slightly crushed
1/3 c sugar
1/4 c skim milk
1/4 c canola oil
1 Tbsp grated lemon peel
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz fat-free lemon yogurt
1/2 c fresh or frozen (partially thawed) raspberries
FOR ICING DRIZZLE:
1 c confectioner's sugar
skim milk to consistency
1-2 Tbsp red raspberry jam, seedless (amount to taste)

Steps:

1. Heat oven to 400 degrees. Line 12 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 among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
4. Mix the icing ingredients; drizzle and enjoy. You may leave the jam out. We have also added a pinch of lemon to the icing to make it different!