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Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Sunny Lemon-Raspberry Muffins


1 egg or 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. fat-free (skim) milk
1/4 c. canola or soybean oil
1 T. grated lemon peel
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2/3 c. (6 oz.) lemon fat-free yogurt
1/2 c. fresh or frozen (partially thawed) raspberries


Heat oven to 400°F. Line 10 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 evenly among muffin cups. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

All materials are courtesy of Betty Crocker Cookbooks.
Recipes reproduced by permission from Win at Weight Loss: A Healthy Guide for the Whole Family by Betty Crocker. Copyright © 2005 by Betty Crocker. All rights reserved.

This farm news was published in the March 8, 2006 issue of Farm World.