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Sunday, April 17, 2011

Lemon Muffins

I love muffins. I think they are a perfect side to a good cup of tea or coffee, and I think they are best when they are homemade. I rarely indulge in buying myself a muffin because I just don't trust all the ingredients (preservatives and too much sugar) the store-bought ones have to offer. Unless it is from a local bakery I trust and love, chances are I'd rather make it myself :)

If you're looking for a healthier option to your morning pastry, you might like these. I made them for a recent Baha'i' Feast we hosted at breakfast time and people really liked them. Apparently it was the texture (likely from the yogurt) and the "sweet but not too sweet" taste.

Preheat oven to 400 degrees

  • 1/4 cup margarine
  • 3/4 cup white sugar (I used some Stevia as a substitute but just eye-balled it)
  • 2 eggs
  • 3/4 cup non-fat plain Greek yogurt (you could also use lemon flavored yogurt)
  • 1/2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 1/3 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground sweet nutmeg
  • Confectioner's sugar for sprinkling the tops (Side note: I actually made the pleasant mistake of sprinkling the confectioner's sugar on top before they had cooled completely and while the majority of it remained light and powdery, the bottom layer added a nice sugary crunch when it melted!)
  • Cream the butter and sugar
  • Add the lemon juice and lemon zest, eggs, and yogurt to the above mixture and mix well
  • Combine the dry ingredients in a separate bowl
  • Mix the dry ingredients into the lemon mixture
  • Spoon the batter into prepared muffin tins (lined or greased)
  • Bake 15-18 minutes
  • Sprinkle with confectioner's sugar once they have cooled
Enjoy this breakfast, brunch, or afternoon tea treat!

1 comment:

  1. My hubby and I adore lemons... absolutely going to try these! (And I totally agree about the purchased muffin thing.)