When you eat a homemade lemon raspberry muffin, you do not need to feel guilty for indulging. With only 160 calories per muffin, you do not have to worry about falling off the diet wagon. While there is only 1/4 cup of oil, these muffins are still moist and delicious. When prepared ahead of time, these muffins are a simple grab and go breakfast for everyone in the family.
Lemon Raspberry Muffins
Courtesy of Yoplait
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
2/3 cup Yoplait® 99% Fat Free creamy vanilla or Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup fresh or frozen (partially thawed) raspberries
Step 1: Heat oven to 400°F. Line 12 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.
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