Recipe: Light and Lemony Muffins
Makes 12 portions
Ingredients
1-1/4 (300 ml) cups Milk
1/2 cup (125 ml) plain yogourt
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
Preparation
Preheat oven to 400°F (200°C). Lightly Butter nonstick muffin pans. In bowl, whisk together Milk, yogourt, lemon rind and juice; let stand for 5 min. In separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg. Whisk sugar, egg, Butter and vanilla into Milk mixture. Pour over dry ingredients and stir just until moistened. In bowl, whisk together Milk, yogourt, lemon rind and juice; let stand for 5 min. In separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg. Whisk sugar, egg, Butter and vanilla into Milk mixture. Pour over dry ingredients and stir just until moisten.
Source: http://www.nutrition2011.ca/en/recipes/healthy-recipes
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