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| INGREDIENTS |
| 1 cup |
all purpose flour |
| 1 cup |
whole wheat flour |
| ¾ cup |
sugar |
| 2 tbsp. |
poppy seeds |
| 2 tsp. |
baking powder |
| 1 tsp. |
baking soda |
| ¼ tsp. |
salt |
| 1 |
large egg |
| 1 cup |
fat-free vanilla yogurt |
| ¼ cup |
canola oil |
| 1 tsp. |
lemon extract |
| ⅓ cup |
fresh squeezed lemon juice |
| 1 tbsp. |
lemon zest* |
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*Lemon zest is the outer portion of the lemon peel - just the yellow part and no white skin. If you do not have a zester, a vegetable peeler works just as well. |
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| RECIPE |
- Preheat oven to 400ºF.
- Line 12 muffin cups with paper liners or spray with cooking spray, set aside.
- Whisk all dry ingredients together in large mixing bowl.
- In medium bowl gently whisk together egg, yogurt, oil, lemon extract, lemon juice and lemon zest.
- Make a well in middle of dry ingredients.
- Pour in wet ingredients and fold** together until just moistened.
- Spoon batter evenly into muffin pan.
- Bake for 15-18 minutes or until toothpick comes out clean from center of muffin.
**To fold ingredients together do not stir. Gently take a rubber spatula and bring the bottom of mixture up onto the top of the mixture until all ingredients are moistened.
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
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| Calories |
161 |
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| Total Fat |
3 g |
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| Sodium |
251 mg |
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| Total Carbohydrates |
30 g |
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| Fiber |
2 g |
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| Protein |
4 g |
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