Brunch

Lemon-Raspberry Muffins is for Breakfast, Dessert.

Lemon-Raspberry Muffins takes 15 minutes to prepare.

Lemon-Raspberry Muffins takes 20 minutes to cook.

Lemon-Raspberry Muffins makes 10 servings.

The ingredients for Lemon-Raspberry Muffins are:

1 egg or 1/4 cup fat-free egg product
3/4 cups Gold Medal? all-purpose flour
3/4 cups Whole Wheat Flour
1 1/2 cups Whole Grain Total? cereal, slightly crushed (1 cup)
1/4 cup Splenda Sugar Blend for Baking
1/4 cup fat-free (skim) milk
1/4 cup canola 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
1/2 cup fresh raspberries or frozen organic raspberries

Here is how you make Lemon-Raspberry Muffins:

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. Number of Servings: 10Recipe submitted by SparkPeople user SILVS22.

The nutritional information for Lemon-Raspberry Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 183.7

• Total Fat: 6.0 g
• Cholesterol: 1.2 mg
• Sodium: 337.6 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 2.4 g
• Protein: 3.9 g