Source: dLife

Breakfast muffins made with lemon peel, lemon yogurt and raspberries.

Servings

1 eggs (or 1/4 cup fat-free egg product)
1.5 cup white all purpose flour
1.5 cup Cereal, Total, wheat , slightly crushed
0.33 cup sugar
0.25 cup fat free milk
0.25 cup canola oil (or soybean oil)
1 tbsp fresh lemon peel , grated
2 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt
6 oz Yogurt, lemon, lowfat (2/3 cup)
0.5 cup Raspberries, fresh (or frozen, partially thawed)

1 Heat oven to 400 degrees F. Place paper baking cups in baking tin to make 10 regular-size muffins.
2 Slightly wisk the egg in a large bowl and mix in remaining ingredients, except raspberries. When moistened stir in raspberries. Divide batter into muffin cups.
3 Bake 15-20 minutes.