Lemon Yogurt Tea Cakes
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 Lemons – grate peel and squeeze 2 TB lemon juice1 cup Whole Wheat Flour1-1/4 cup all-purpose flour 1 cup Granulated Sugar¾ tsp Baking Powder½ tsp Baking Soda1 tsp Salt½ cup light margarine1 cup Non-Fat Plain Yogurt¼ cup Egg substitute1 tsp lemon extract
Spray baking pans with non-stick spray. One batch makes approx. six 3" x 5" loaves, ten 4 x 2 1/4" loaf pans or 24-3" muffins though it may be a bit less. I based my serving size on the muffins (24).
Mix together the dry ingredients in a large bowl.
Cut margarine into dry ingredients until it resembles coarse crumbs.
Add the remaining ingredients to the dry mixture and stir until just blended.
Bake approximately 18-20 minutes for the smallest loaves or muffins, about 20-25 minutes for the larger loaves.
Remove from pans immediately.
Number of Servings: 24
Recipe submitted by SparkPeople user LYNNMA28.
Mix together the dry ingredients in a large bowl.
Cut margarine into dry ingredients until it resembles coarse crumbs.
Add the remaining ingredients to the dry mixture and stir until just blended.
Bake approximately 18-20 minutes for the smallest loaves or muffins, about 20-25 minutes for the larger loaves.
Remove from pans immediately.
Number of Servings: 24
Recipe submitted by SparkPeople user LYNNMA28.
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 1.7 g
- Cholesterol: 0.2 mg
- Sodium: 148.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
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