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
Preparation
Heat oven to 400°F. Line 10 regular-size muffin cups 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 to 20 minutes or until golden brown. Immediately remove from pan.
