Raspberry Muffins

2 organic or free range eggs
1/2 cup unbleached nonbromated all-purpose flour
1 cup whole wheat flour (or use 1 1/2 cup whole wheat flour and omit unbleached)
1 cup whole grain cereal, slightly crushed
1/4 cup organic milk
1/4 cup canola oil
1 tablespoon grated lemon peel
2 teaspoons aluminum free baking powder
1/2 teaspoon baking soda
6 oz lemon yogurt
1/2 cup fresh or frozen (partially thawed) raspberries

Instructions:

In mixing bowl beat eggs, flours, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt until all dry ingredients are moistened.  Gently fold in raspberries.  Preheat oven to 400 degrees.  Line muffin tin with baking cups.  Fill cups 2/3 full of batter.  Bake 15 to 18 minutes or until light brown.