Lite Sunny Lemon-Raspberry Muffins

Name: Lite Sunny Lemon-Raspberry Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: FOR MUFFIN:; 1/4 c fat-free egg product; 1 1/2 c all-purpose flour; 1 1/2 c whole grain Total cereal, slightly crushed; 1/3 c sugar; 1/4 c skim milk; 1/4 c canola oil; 1 Tbsp grated lemon peel; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 6 oz fat-free lemon yogurt; 1/2 c fresh or frozen (partially thawed) raspberries; FOR ICING DRIZZLE:; 1 c confectioner's sugar; skim milk to consistency; 1-2 Tbsp red raspberry jam, seedless (amount to taste)

By Brenda Andrews
@mrsbumblebee

This zingy and sweet muffin is the perfect way to start the day! I bake these with my daughters the raspberry drizzle was my 17-year-olds idea!

Blue Ribbon Recipe

If you love lemon and raspberry, these are for you. This is actually a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet. So yummy! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

11 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

FOR MUFFIN:
1/4 c

fat-free egg product
1 1/2 c

all-purpose flour
1 1/2 c

whole grain Total cereal, slightly crushed
1/3 c

sugar
1/4 c

skim milk
1/4 c

canola oil
1 Tbsp

grated lemon peel
2 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
6 oz

fat-free lemon yogurt
1/2 c

fresh or frozen (partially thawed) raspberries
FOR ICING DRIZZLE:
1 c

confectioner's sugar
·

skim milk to consistency
1-2 Tbsp

red raspberry jam, seedless (amount to taste)
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How to Make Lite Sunny Lemon-Raspberry Muffins

Step-by-Step

Heat oven to 400 degrees. Line 12 regular size muffin cups with paper baking cups.
In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter among muffin cups.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
Mix the icing ingredients; drizzle and enjoy. You may leave the jam out. We have also added a pinch of lemon to the icing to make it different!