Lemon yogurt muffins

Health fare

January 08, 1991|By Seattle Times

These muffins make a fast, delicious breakfast. They are low in fat and have zero cholesterol, so feel free to have one as an after school snack or a late night treat.


2 1/4 cups flour

3/4 cup sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup corn oil margarine

3 tablespoons lemon juice

Grated peel of 1 lemon

8 ounces plain nonfat yogurt

1/4 cup thawed frozen egg substitute

Nonstick cooking spray

In a large bowl mix together the flour, sugar, baking powder, soda and salt with a whisk. With a pastry blender or two knives cut in the margarine until the mixture resembles coarse crumbs.

Stir in the lemon juice, peel, yogurt and egg substitute just until the flour mixture is moistened. Spray 2 1/2 -inch muffin pans with the nonstick cooking spray; spoon the batter into the prepared pans.

Bake in a preheated 350-degree oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Immediately remove the muffins from the pans and serve warm.

Nutritional breakdown

Makes 16 muffins: each muffin has:

* Calories: 162

* Protein: 3 grams

* Carbohydrates: 24 grams

* Fat: 6 grams

* Saturated fat: 2 grams

* Cholesterol: 0 milligrams

* Sodium: 190 milligrams

Shopping list

* 2 1/4 cups all-purpose flour

* 1/2 cup corn oil margarine

* 2 lemons

* 8 ounces plain nonfat yogurt

* 1/4 cup thawed frozen egg substitute

* Pantry: baking powder, baking soda, nonstick cooking spray, salt, sugar

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