Sunny Lemon-Raspberry 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.