Healthy Twists

Lemon Yogurt Muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg plus two egg whites, beaten
• 6 oz lowfat lemon yogurt (recommended: Stonyfield Farms brand)
• 1/4 cup nonfat milk
• 1/4 cup vegetable oil
• 1/3 cup sugar
• 1 tsp vanilla
• 2 tbsp unsweetened applesauce
• 1 tbsp lemon zest

Directions

1. Whisk the first 5 ingredients (through salt) in a large bowl.
2. Preheat oven to 400 degrees. Spray a muffin pan with cooking spray, with or without paper liners.
3. Mix the rest of the ingredients in another bowl until well blended.
4. Pour the wet ingredients in with the dry. Lightly mix until everything’s just combined. Don’t overmix! Batter will be lumpy.
5. Divide the batter equally among the muffin cups. Mine filled about 3/4 of each cup.
6. Bake for about 17 minutes, until a toothpick inserted in the middle of the muffins comes out clean or nearly clean. Let cool for a few minutes in the pan, then transfer to a rack until serving.
7. Serve as soon as possible, and stick leftovers in the freezer to keep them fresh. Makes 12 muffins.