Light and Lemony Muffins

Name: Light and Lemony Muffins
Ingredients: 1 14 cups milk; 12 cup plain yogurt; 2 large lemons, zest of, grated; 2 tablespoons fresh lemon juice; 2 12 cups all-purpose flour; 12 cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 14 teaspoon salt; 1 pinch ground nutmeg; 23 cup granulated sugar; 1 egg; 14 cup butter, melted; 1 teaspoon vanilla, 5 ml

14 ingredients

9 steps

Ingredients

1 14 cups milk
12 cup plain yogurt
2 large lemons, zest of, grated
2 tablespoons fresh lemon juice
2 12 cups all-purpose flour
12 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
14 teaspoon salt
1 pinch ground nutmeg
23 cup granulated sugar
1 egg
14 cup butter, melted
1 teaspoon vanilla, 5 ml

Directions

1

Preheat oven to 350F (200C).
2

Lightly Butter nonstick muffin pans.
3

In bowl, whisk together Milk, yogurt, lemon rind and juice; let stand for 5 minute
4

In separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg.
5

Whisk sugar, egg, Butter and vanilla into Milk mixture.
6

Pour over dry ingredients and stir just until moistened.
7

Spoon into prepared muffin pan and sparkle a little nutmeg on top off each muffin.
8

Bake for 20 to 25 minutes or until tops are firm to the touch.
9

Let cool in pan for 10 minute Transfer to rack to cool completely.