SUNNY LEMON-RASPBERRY MUFFINS
1 egg (or 1/4 cup fat-free egg product)
1 1/2 cups all-purpose flour
1 1/2 cups Whole Grain Total cereal, slightly crushed (makes about 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 (6 ounce) container lemon fat-free yogurt
1/2 cup fresh or frozen (partially thawed) raspberries
Preheat oven to 400 degrees F. Line 10 regular-size muffin tins 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 15-20 minutes, or until golden-brown. Immediately remove from pan.
Makes 10 muffins
Source: Betty Crocker Win at Weight Loss Cookbook: A Healthy Guide for the Whole Family
1 egg (or 1/4 cup fat-free egg product)
1 1/2 cups all-purpose flour
1 1/2 cups Whole Grain Total cereal, slightly crushed (makes about 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 (6 ounce) container lemon fat-free yogurt
1/2 cup fresh or frozen (partially thawed) raspberries
Preheat oven to 400 degrees F. Line 10 regular-size muffin tins 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 15-20 minutes, or until golden-brown. Immediately remove from pan.
Makes 10 muffins
Source: Betty Crocker Win at Weight Loss Cookbook: A Healthy Guide for the Whole Family
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