These muffins are less sweet and much more lemony than the previous Lemon Poppy Seed muffins. They actually make for a wonderful light, refreshing dessert, as well as a fantastic breakfast or snack muffin. If you want them really, really lemony, use the baking method from the Jam Filled Muffins, and add a spoonful of lemon curd inside each muffin!
Don’t be afraid that these muffins will be too tart – the lemon yogurt “evens them out” and makes a smooth, velvety lemon flavor. The flavor is clean and pleasant – not “biting” or too overpowering. They are a very nice change for those morning when you aren’t really in the mood for something savory, but you crave something warm, delicious, and not too sweet.
1 1/2 cups whole wheat pastry flour
1/2 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons lemon curd (available with the jams and jellies at the supermarket)
1 tablespoon grated lemon rind (feel free to add more if you want your muffins really lemony!)
1/4 cup fresh lemon juice
2 egg whites
1 (8 ounce) carton fat free or low fat lemon yogurt
Preheat the oven to 400 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick cooking spray.
Combine the flours, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, combine the lemon curd, lemon rind, lemon juice, egg, egg whites and yogurt; stir well with a whisk to combine. Make a “well” in the center of the dry ingredients and add the wet ingredients to the “well”. Stir until everything in just moistened. Divide the batter evenly between each of the muffin cups.
Bake for 20 minutes (or until a toothpick inserted into the center of a muffin comes out clean). Allow the muffins to cool for at least 10 minutes before removing from the pan.
Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 243 calories, 3 g total fat, less than 0.5 saturated fat, 0 g trans fat, 36 g carbohydrates, 4 g fiber, less than 2 g added sugar, 7 g protein, 179 mg sodium, 34 mg cholesterol