Sunny Lemon-Raspberry Muffins

Name: Sunny Lemon-Raspberry Muffins
Prep time: 15 min
Total time: 35 min
Yield: 10
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 (6 oz) Yoplait® original yogurt lemon burst; 1/2 cup fresh or frozen (partially thawed) raspberries

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Betty Crocker Kitchens

Updated Feb 9, 2016

Sunny Lemon-Raspberry Muffins

(7)

0 Questions

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Prep Time 15 min
Total 35 min
Servings 10
Ingredients 12

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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 (6 oz) Yoplait® original yogurt lemon burst
1/2 cup fresh or frozen (partially thawed) raspberries

Make With

Gold Medal Flour

Instructions

Step
1

Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
Step
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.
Step
3

Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.