Source: dLife

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

Servings

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

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.