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PREP:
10 min; BAKE: 18 min Makes
12 muffins ![]() 1. Heat oven to 400°. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. 2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. 3. Bake 15 to 18 minutes or until golden brown. Remove from oven. Let stand 5 minutes; remove from pan. |
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1
Muffin: Calories 176 (Calories from Fat 70); Fat 8g (Saturated 3g); Cholesterol
20mg; Sodium 300mg; Carbohydrate 24g (Dietary Fiber 1g); Protein 3g. High Altitude (3500-6500 ft): Use paper baking cups. ®Reg. T.M. of General Mills, Inc. |
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Did
You Know? |
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