Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Saturday, September 8, 2012

Lemon Muffins


When I made these this morning, I made 12 instead of 20.  I did not read the recipe correctly.  If you make 12 - they are 4 pp+ each.  These rise more than I thought.  Making 20 of them will be the perfect size.

Clean Eating Lemon Muffins

 
Makes:  20 muffins
Serving Size:  1 muffin
Weight Watchers:  2 pp+

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tsp. baking soda
  • 1 egg
  • 1/2 cup honey
  • 3/4 cup non-fat milk (use only 1/2 cup if you are adding frozen fruit like blueberries) – Soy milk or almond milk works as well.
  • 1 tbsp. lemon juice
  • 4 tbsp. fresh lemon zest
  • 3/4 cup unsweetened apple sauce
  • Note: Remember. If you use fresh fruit don’t make any other adjustments. Just add the fruit. However, if you are using frozen fruit, reduce

Directions

  1. Preheat oven to 350 degrees F.
  2. Line your muffin tin with cupcake papers or spray the tin with an olive oil mister.
  3. In a medium mixing bowl, whisk together your flour and baking soda.
  4. In a large mixing bowl, blend the rest of the ingredients using a whisk.
  5. Add the flour to the wet ingredients a little at a time, whisking as you go.
  6. Pour into your muffin tin. Fill up the cups only half way.
  7. Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.
  8. Note: Remember. If you use fresh fruit, don’t make any other adjustments. Just add the fruit. However, if you are using frozen fruit, reduce the milk by 1/4 cup.
Amount Per Serving

Powered by
Plan To Eat

No comments:

Post a Comment