Sunny Lemon-Raspberry Muffins

• 1 egg or 1/4 cup fat-free egg product
• 1.5 cup gold medal all-purpose flour
• 1 1/2 cup whole grain total cereal, slightly crushed (1 cup)
• 1 cup sugar
• 1/4 cup fat-free (skim) milk
• 1/4 cup canola or soybean oil
• 1 tablespoon grated lemon peel
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup yoplait 99% fat free creamy vanilla or yoplait fat free plain yogurt (from 2-lb container)
• 1/2 cup fresh or frozen (partially thawed) raspberries

1. Step 1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups. Step 2 In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups. Step 3 Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.