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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 12 |
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After making Karen's Blueberry Yogurt Muffins (#86105) more times than I can remember, the recipe took on a whole new life today! This new recipe is what happened ...and my will-power has been non-existent, as usual! If you want more lemon, use any or all of these options: Use ALL the juice from the lemon in the batter (just make certain juices total 1/4 C.), use lemon yogurt, add lemon extract or flavoring, after muffins have cooled-make a glaze using lemon juice. I think there's no such thing as too much lemon! (I didn't measure the zest...I just used every bit I could scrape off one lemon! I used the juice from one half but will use ALL the juice next time. I squeezed it into the measuring cup and topped it off with orange/peach/mango juice. A nice tart kick!) Let me know what options you try! Ingredients:
2 eggs |
1 cup low-fat plain yogurt |
1 tablespoon lemon zest |
1 tablespoon fresh lemon juice |
3 tablespoons orange juice |
1/4 cup butter, melted |
2 1/4 cups flour |
3/4 cup sugar |
2 1/2 teaspoons baking powder |
1/8 teaspoon salt |
Directions:
1. Set oven to 375 F; use no-stick spray for muffin tin(s).
2. Whisk eggs, yogurt, zest, juices, and melted butter together.
3. Combine dry ingredients and add to yogurt mixture.
4. Fold together until all the dry ingredients are incorporated.
5. Fill muffin cups equally and bake for 22-25 minutes.
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