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Light & Lemony Muffins




Source of Recipe


Kraft Magazine






List of Ingredients



• 1 1/4 cup milk
  
• 1/2 cup plain yogurt
  
• Grated rind of 2 large lemons
  
• 2 Tbsp fresh lemon juice
  
• 2 1/2 cups all purpose flour
  
• 1/2 cup whole wheat flour
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• Pinch ground nutmeg
  
• 2/3 cup granulated sugar
  
• 1 egg
  
• 1/4 cup butter, melted
  
• 1 tsp vanilla
  






Instructions



1. Preheat oven to 400 degrees F. Lightly butter nonstick muffin pans.
   
2. In bowl, whisk together milk, yogurt, lemon rind, and juice; let stand for 5 min. In separate large bowl, combine all-purpose flour and whole wheat flours, baking powder, baking soda, salt, and a pinch of nutmeg. Whisk sugar, egg, butter, and vanilla into milk mixture. Pour over dry ingredients and stir just until moistened.
   
3. Spoon into prepared muffin pan and bake for 20 to 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
   






Final Comments


Prep time = 10 min
Cooking time = 20 to 25 min
Yield = 12 muffins

Make a glaze by heating 2 Tbsp each granulated sugar and fresh lemon juice in saucepan or in microwave until sugar is dissolved; brush over warm muffins.