Lemon Yogurt Muffins
Adapted from
Muffins Nut Breads & More
11 servings
| 2 c unbleached flour | 6 ozs low-fat lemon yogurt | ||
| 1 tbsp lemon peel, grated | 1 whole egg | ||
| 2 1/2 tsps baking powder | 1/2 c fat-free milk | ||
| 1/2 tsp baking soda | 1/3 c honey | ||
| 1/4 tsp salt | 2 tbsps olive oil |
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Preheat oven to 400. Prepare 12 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine flour, lemon peel, baking powder, baking soda, and salt. Add yogurt, egg, milk, honey, and oil. Mix until moistened. Fill each muffin cup with 1/3 cup or 2 ounces of batter. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
| Calories | 158 | %CFF | 19 % | |
| Total Fat | 3 g | Saturated Fat | 0.7 mg | |
| Protein | 4 g | Cholesterol | 18 g | |
| Carbohydrates | 29 g | Sodium | 219 mg | |
| Sugars | 11 g | Fiber | 0.8 g | |
|
3.3 WW Points | ||||
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Rated by 2 users (5.0)
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