Sunny Lemon-Raspberry Muffins Recipe
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Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
Ingredients
- 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 Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup; 6 ounces)
- 1/2 cup fresh or frozen (partially thawed) raspberries
- Heat oven to 400 degrees F. Line 10 regular-size muffin cups with paper baking cups.
- 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.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
- Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 340mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 12g); Protein 4g. Daily Values: Vitamin A 2%; Vitamin C 10%; Calcium 30%; Iron 25%. Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2.
- Percent Daily Values are based on a 2,000 calorie diet
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