Lemon Yogurt Muffin
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
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.
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.