Lemon-Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 egg or 1/4 cup fat-free egg product3/4 cups Gold Medal® all-purpose flour3/4 cups Whole Wheat Flour1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)1/4 cup Splenda Sugar Blend for Baking2/3 cup fat-free (skim) milk1/4 cup canola oil1 tablespoon grated lemon peel2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt 1/2 cup fresh raspberries or 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.
Number of Servings: 12
Recipe submitted by SparkPeople user SILVS22.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user SILVS22.
Nutritional Info Amount Per Serving
- Calories: 153.7
- Total Fat: 5.0 g
- Cholesterol: 1.0 mg
- Sodium: 282.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
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