Lemon Yogurt Cranberry Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Untried by me. Tauted as a low-fat muffin. Sweetened with honey. Ingredients:
2/3 cup honey |
1/3 cup vegetable oil |
4 eggs |
1 1/2 teaspoons lemon extract |
1 3/4 cups all-purpose flour |
3/4 cup whole wheat flour |
2 1/2 teaspoons baking powder |
1 cup lemon yogurt |
1 cup coarsely chopped cranberries |
1 tablespoon grated lemon zest |
Directions:
1. Preheat oven to 400° and grease muffin pan.
2. In a mixing bowl, beat the honey and oil together until creamy.
3. Beat in eggs and lemon extract.
4. In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
5. Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
6. Spoon batter into prepared muffin cups, filling to the top.
7. Bake for 15-20 mintus.
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