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Variation
Blueberries make a great stand-in for the raspberries.
1 rating : 1 review
Sunny Lemon-Raspberry Muffins
Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin. From
eat
better
america
.
Prep Time:
15 min
Start to Finish:
35 min
makes:
10 muffins
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 raspberries or Cascadian Farm® frozen organic raspberries
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.
Nutritional Information
1 Muffin:
Calories
190
(
Calories from Fat
60
);
Total Fat
6
g (
Saturated Fat
1/2
g,
Trans Fat
0
g);
Cholesterol
20
mg;
Sodium
330
mg;
Total Carbohydrate
30
g (
Dietary Fiber
2
g,
Sugars
11
g);
Protein
4
g
% Daily Value*:
Vitamin A
2
%;
Vitamin C
10
%;
Calcium
30
%;
Iron
25
%
Exchanges:
1
Starch
;
1
Other Carbohydrate
;
0
Vegetable
;
1
Fat
Carbohydrate Choices:
2
MyPyramid Servings:
1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings
1 tsp Fats & Oils, 1 oz-equivalents Grains
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1 Review
Tangy
I like these muffins. They're a twist from the traditional blueberry muffins. I substitued applesause for the oil. Yum!
Posted at 10:42 AM on March 5 2008 by Cookie51296 , Tomball TX
© 2008 General Mills
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