Light and Lemony Muffins

Recipe details

Servings: 12

Ingredients

  • 1 1/4 (300 ml) cups milk
  • 1/2 cup (125 ml) plain yogurt
  • Grated rind of 2 large lemons
  • 2 tbsp (30 ml) fresh lemon juice
  • 2 1/2 cups (625 ml) all-purpose flour
  • 1/2 cup (125 ml) whole wheat flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • Pinch ground nutmeg (approx.)
  • 2/3 cup (150 ml) granulated sugar
  • 1 egg
  • 1/4 cup (50 ml) Butter, melted
  • 1 tsp (5 ml) vanilla

Directions

  1. Preheat oven to 400°F (200°C). Lightly butter nonstick muffin pans.
  2. In a bowl, whisk together milk, yogurt, lemon rind and juice; let stand for 5 min.
  3. In a separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg.
  4. Whisk sugar, egg, butter and vanilla into milk mixture. Pour over dry ingredients and stir just until moistened.
  5. In a bowl, whisk together milk, yogurt, lemon rind and juice; let stand for 5 min.
  6. In a separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg.
  7. Whisk sugar, egg, butter and vanilla into milk mixture.
  8. Pour over dry ingredients and stir just until moistened.
  9. Spoon into prepared muffin pan and sprinkle a little nutmeg on top of each muffin.
  10. Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.



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Light and Lemony Muffins

Recipe courtesy of Dairy Farmers of Canada

Nutrition Information

per serving
  • Calories 204
  • Protein 5 g
  • Carbohydrates 36 g
  • Fat 4 g
  • Fibre 1.5 g
  • Sodium 171 mg
  • Calcium 97 mg