Lemon Yogurt Muffins

Makes 12 muffins
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  • 2 ¼ cups Whole Wheat Flour
  • 1 ½ tsp. Baking Powder
  • 1 ½ tsp. Baking Soda
  • Pinch Salt
  • ½ cup Sugar
  • 2 large Eggs
  • 1 tbsp. Honey
  • 1 ¾ cups Plain Non-Fat Yogurt
  • 3 tbsp. Melted Butter
  • 3 tbsp. Grated Lemon Peel
  • 3 tbsp. Lemon Juice


Preheat oven to 350° and lightly spray muffin pans with non-stick vegetable spray.

In a large bowl, combine flour, baking powder, baking soda and salt; mix well.

In a small bowl, combine remaining ingredients and mix well with wire whisk. Add to flour
mixture and stir just until blended. DO NOT OVERMIX.

Fill muffin cups 2/3 full. Bake until muffins are lightly browned and a toothpick in center come
out clean; about 15 to 18 minutes. Transfer muffins to a rack to cool.

155 calories each
4 grams of fat per muffin