SUNNY LEMON-RASPBERRY MUFFINS

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Sunny Lemon-Raspberry Muffins image

Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 12

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

Steps:

  • Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
  • 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.
  • Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g

*** Explore more Sunny Lemon-Raspberry Muffins Recipes »

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