Lite Lemon-Raspberry Muffins | Just A Pinch Recipes

Ingredients

• ## FOR MUFFIN:
• 1/4 cup(s) fat-free egg product
• 1 1/2 cup(s) all-purpose flour
• 1 1/2 cup(s) whole grain Total cereal, slightly crushed
• 1/3 cup(s) sugar
• 1/4 cup(s) skim milk
• 1/4 cup(s) canola oil
• 1 tablespoon(s) grated lemon peel
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 6 ounce(s) fat-free lemon yogurt
• 1/2 cup(s) fresh or frozen (partially thawed) raspberries
• ## FOR ICING DRIZZLE:
• 1 cup(s) confectioners' sugar
• - skim milk, to consistency
• 1 - 2 tablespoon(s) seedless red raspberry jam