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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.5 mg
  • Sodium: 209.5 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Lemon Yogurt Muffin calories by ingredient
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Lemon Yogurt Muffin

Submitted by: KTIN77

Introduction

taken from recipezaar. great low fat lemony muffins for the morning. taken from recipezaar. great low fat lemony muffins for the morning.
Number of Servings: 6

Ingredients

    1/2 cup whole wheat flour
    1/2 cup spelt flakes
    2 tablespoons wheat bran
    1/4 cup sugar
    1 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup & 2 tablespoons plain skim yogurt
    1 egg white
    2 tablespoons lemon juice
    1/2 lemon, peeled and chopped

    2 tablespoons splenda
    1/4 fresh lemon rind, peeled and chopped
    1/4 lemon, juice of

Directions

1. Preheat the oven to 400F (200C).
2. In a large bowl, mix together the flour, rolled oats, 1/4 cup granulated sugar, baking powder, and salt.
3. In a separate bowl, mix together the yogurt, egg, 2 T. lemon juice, and finely chopped peeled lemon (white pith removed first).
4. Add the wet ingredients to the dry, mixing only until blended.
5. Fill 6 greased muffin tin two thirds full.
6. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Meanwhile, prepare the syrup: Put 2 T. Splenda and the grated rind and juice of 1/4 lemon in a small pot.
8. Bring to a boil and reserve.
9. When the muffins are baked, prick all over with a toothpick.
10. Do not remove them from the pan until cooled.
11. Brush the warm syrup on the hot muffins.

Number of Servings: 6

Recipe submitted by SparkPeople user KTIN77.






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