For a healthy alternative to all-too-common oversized, high-fat muffins, try these guest favorite Whole Wheat Lemon Berry Muffins from the Green Mountain kitchens.
Ingredients
1cupall-purpose flour
1cupwhole wheat flour
1/3cupSplenda Sugar Blend (or granulated sugar)
1/2teaspoonFine Pink Salt
1tablespoonbaking powder (low sodium)
1largelemon- juiced, all zest removed and reserved for batter
1egg- beaten
3/4cupskim milk- fat free
1/3cupcanola oil
1cupberries- blueberries, raspberries or combination
2tablespoonspoppyseeds
Instructions
Preheat oven to 400 degrees.
Lightly oil standard 12-cup muffin tin.
Mix together dry ingredients and lemon zest in a medium bowl.
In another small bowl, combine egg, milk and oil.
Add liquid ingredients to dry and stir until just combined. Add 2 tablespoons lemon juice, a bit at a time, tasting as you go to assure not too tart.
Don't overmix - the batter should be lumpy, thick and moist, not smooth.
Carefully fold in berries and poppyseeds.
Fill muffin tins 2/3 full. Top with any remaining lemon zest.
Bake 20-30 minutes or until browned.
Spa Index Kitchen Notes
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