Muffins

Sunny Lemon Raspberry Muffins

Ingredients:
1 egg or 1/4 cup fat free egg product
1 1/2 cup all purpose flour
1 1/2 cup Whole grain total cereal, slightly crushed
1/3 cup sugar
1/4 cup fat free (skim) milk
1/4 cup canola or soybean oil
1 Tbsp grated lemon peel
2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (6 oz) container lemon fat free yogurt (2/3 cup)
1/2 cup fresh or frozen (partially thawed) raspberries
10 paper baking cups
Directions:
Heat oven to 400 degrees. Line 10 regular size muffin cups with paper baking cups. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries. Divided batter evenly among muffin cups. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition facts per serving:
1 muffin
Cal: 190
Fat: 6 g
Chol: 20 mg
Sodium: 340 mg
Carbs: 30 g
Fiber: 2 g.
Protein: 4 g