This recipe is taken from the 2006 Milk Calendar. A tender texture and burst of fresh lemon flavour make this a lovely muffin for any time of day.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 1 1/4 cups (310 mL) Milk
- 1/2 cup (125 mL) plain plain yogurt
- Grated rind of 2 lemons
- 2 tbsp (30 mL) fresh lemon juice
- 2 1/2 cups (625 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- ground nutmeg
- 2/3 cup (160 mL) sugar
- 1 egg
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
Preheat oven to 400 °F (200 °C). Lightly butter nonstick muffin pans.
In bowl, whisk together milk, yogurt, lemon rind and juice; let stand for 5 min. In separate large bowl, combine all-purpose 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.
Spoon into prepared muffin pan and sparkle a little nutmeg on top off each muffin. Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.
Make a glaze by heating 2 tbsp (30 mL) each sugar and fresh lemon juice in saucepan or in microwave until sugar is dissolved; brush over warm muffins.
Top 5 Nutrients
|Calcium:||9 % / 97 mg|
|Vitamin B12:||12 %|
|Vitamin D:||7 %|