Description
These lemony light muffins only use 1 tablespoon of oil. They are moist, packed with lemon flavor and won’t make you feel guilty.
Ingredients
Scale
1st bowl:
- 2 Cups White Whole Wheat Flour (King Arthur makes one)
- 3 Tablespoons Poppy Seeds
- 1 1/2 Tablespoons Freshly Grated Lemon Zest (1–2 LARGE lemons)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
2nd bowl:
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsweetened Applesauce
- 1 Large Organic Egg
- 1 Tablespoon Vanilla Extract
3rd bowl:
- 2 /3 Cup Sugar
- 1/2 Cup Plain Organic Greek Yogurt
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Cup Whole Milk (just shy)
Instructions
- Preheat the oven to 350°F and prepare muffin tins by lining them with cupcake liners.
- Whisk the first 6 ingredients together in a medium bowl.
- Whisk the oil, applesauce, egg and vanilla in another bowl.
- Mix the sugar, yogurt, lemon juice and milk in another bowl.
- Add about 1 /3 of the flour mixture to the egg and stir. Add about 1/2 the milk, Repeat ending with flour.
- Pour the batter into the prepared muffin tins and bake between 15-18 min or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
