Prep time: about 10 minutes
Cook time: BAKING TIME: 18 minutes
Serves: 12 muffins
Nonstick cooking spray
4 Tbs butter
1/2 cup honey*
1/2 cup sugar (or 1/2 cup honey*)
1 1/2 Tbs grated lemon zest
3 Tbs fresh lemon juice
1 cup plain low-fat yogurt
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 cup butter ( 1/2 stick)
1 Tbs honey*
1 Tbs lemon juice
*Note: Honey should be off-limits for children under 1 year old.
Let your child help you measure ingredients, mix the batter, and fill the muffin tins.
1. Preheat the oven to 400 degrees. Spray 12 muffin cups, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
2. In a large bowl, use an electric mixer or a whisk to beat the eggs, honey, sugar, lemon zest, lemon juice, yogurt, and melted butter for several minutes, until light and creamy. Sift the flour, baking powder, baking soda, and salt over the egg-honey mixture and gently fold in until the batter is smooth. (If you overmix, the muffins won’t be fluffy.)
3. Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for 18 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.
1. Put ingredients, in order, into small bowl. Mix until softened.
per serving (1 muffin): 215 calories, 5 g fat (2.9 g saturated), 184 mg sodium, 47 mg cholesterol.