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Sunny Lemon-Raspberry Muffins

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By Betty Crocker Kitchens
Updated Feb 9, 2016
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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.

Sunny Lemon-Raspberry Muffins

  • 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.

Nutrition

Nutrition Facts

Serving Size: 1 Muffin
Calories from Fat
60
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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