Sunny Lemon - Raspberry Muffins

Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin. From eatbetteramerica.

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 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 330mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 11g); Protein 4g % 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.