Description
A recipe for Sunny Lemon-Raspberry Muffins

Ingredients

• 1 egg or 1/4 cup fat-free egg product
  
• 1 1/2cups all-purpose flour
  
• 1 1/2cups 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 ounces) lemon fat-free yogurt (2/3 cup)
  
• 1/2 cup fresh or frozen (partially thawed) raspberries

Preparation
Prep Time: 15 minutes | Start to Finish: 35 minutes

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.

Nutrition
1 Muffin: Calories 190 (Calories From Fat 60), Total Fat 6g (Saturated Fat 0.5g), Cholesterol 20mg, Sodium 340mg, Total Carbohydrate 30g (Dietary Fiber 2g), Protein 4g

% Daily Value: Vitamin A 2%, Vitamin C 10%, Calcium 30%, Iron 25%

Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 2

Recipes reproduced by permission from Win at Weight Loss: A Healthy Guide for the Whole Family by Betty Crocker. Copyright © 2005 by Betty Crocker. All rights reserved.

Serves
10 muffins

Variations
no information available