Categories: Breakfast

Ingredients

• 1 egg or 1/4 cup fat-free egg product
• 1 1/2 cups all-purpose flour
• 1 1/2 cyos Whole Grain Total Cereal, slightly crushed (1 cup)
• 1/3 cup sugar
• 1/4 cup 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) Lemon Burst Yogurt (2/3 cup)
• 1/2 cup fresh or frozen raspberries

Directions

1. Heat oven to 400 degrees. Line 10 regular-size muffin cups with paper baking cups.

2. In large bowl, beat egg lightly. Stir in remaining ingredients except raspberries just until moistened, gently sitr in raspberries. Divide batter evenly amoung muffin cups.

3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

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