Box Tops for Education

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Recipe Details
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Prep Time:

15 min

Start to Finish:

35 min

Makes:

10 muffins

Sunny Lemon-Raspberry Muffins

Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Ingredients

  • 1 egg or 1/4 cup fat-free egg product
  • 1 ½ cups all-purpose flour
  • 1 ½ cups Whole Grain Total® cereal, slightly crushed (1 cup)
  • 1/3 cup sugar
  • ¼ cup fat-free (skim) milk
  • ¼ cup canola or soybean oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 container (6 oz) lemon fat-free yogurt (2/3 cup)
  • ½ cup fresh raspberries or Cascadian Farm® frozen organic raspberries

Directions

  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.

Nutritional Information

  • 1 Serving :
    • Calories : 190 (Calories from Fat: 60)
    • Total Fat : 6g (Saturated Fat: 0½g, Trans Fat: 0g)
    • Cholesterol : 20mg
    • Sodium : 330mg
    • Total Carbohydrate : 30g (Dietary Fiber: 2g, Sugars: 11g)
    • Protein : 4g
  • Percent Daily Value* :
    • Vitamin A (%DV) : 2%
    • Vitamin C (%DV) : 10%
    • Calcium : 30%
    • Iron (%DV) : 25%
  • Exchanges :
    • Starch : 1
    • Other Carbohydrate : 1
    • Vegetable : 0
    • Fat : 1
  • Carbohydrate Choices :  2
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

Health Focus

Eating at least 3 servings of whole grain daily may help reduce blood cholesterol. Look for the word "whole" to be sure you get the whole grain.

Variation

Blueberries make a great stand-in for the raspberries.