Sunny Lemon-Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 egg1 1/2 flour1 1/2 cups Whole Grain Total Cereal -slightly crushed (will be about 1 cup when crushed)1/3 cup sugar1/4 cup skim milk1/4 cup unsweetened applesauce1 ts grated lemon peel2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 container (6 oz or 2/3 cup) fat free lemon yogurt1/2 cup fresh or frozen (slightly thawed) raspberries
1. Heat oven to 400 degrees. Using a regular sized muffin tin, you'll line enough for 10 muffins with paper baking cups.
2. In a large bowl, beat egg slightly. Stir in all remaining ingredients (except raspberries) until just moistened. Gently stir in raspberries. Spoon evenly into muffin cups.
2. Back 15-20 minutes or until golden brown. Remove immediately from pan and allow to cool on a cooling rack.
Serving Size: 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user ANEWLEAF81.
2. In a large bowl, beat egg slightly. Stir in all remaining ingredients (except raspberries) until just moistened. Gently stir in raspberries. Spoon evenly into muffin cups.
2. Back 15-20 minutes or until golden brown. Remove immediately from pan and allow to cool on a cooling rack.
Serving Size: 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user ANEWLEAF81.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 1.0 g
- Cholesterol: 19.6 mg
- Sodium: 333.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.7 g
- Protein: 3.7 g
Member Reviews