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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Lemon Raspberry Breakfast Muffins

Source: dLife

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

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	187.1

Total Carbs	28.5 g

Dietary Fiber	1.1 g

Sugars	9.2 g

Total Fat	6.5 g

Saturated Fat	0.8 g

Unsaturated Fat	1.7 g

Potassium	146.9 mg

Protein	4.1 g

Sodium	241.5 mg

Dietary Exchanges 6.5 Fat, 0.0 Fruits, 0.1 Meat, 0.1 Milk, 0.4 Other Carbs, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each eggs 1.5
1 1/2 cup white all purpose flour 1.5
1 1/2 cup Cereal, Total, wheat 0.3333
0.3333 cup sugar 0.25
0 1/4 cup fat free milk 0.25
0 1/4 cup canola oil 1.0
1 tbsp fresh lemon peel 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp salt 6.0
6 oz Yogurt, lemon, lowfat 0.5
0 1/2 cup Raspberries, fresh

Directions

Heat oven to 400 degrees F. Place paper baking cups in baking tin to make 10 regular-size muffins.
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.
Bake 15-20 minutes.