Lemon Lavender Whole
Wheat Muffins
This week, I had some
unexpected “at home” time when my little one got sick (boo!). In Michigan , we are experiencing
some very cool, fall-like weather (much to the chagrin of summer worshippers
like me who aren’t QUITE ready for that). Still, it put me in a major cooking
and baking mood, and I thought I would create a new muffin recipe that was
hearty, low in fat and low in sugar as well.
Hope you enjoy!
Recipe yields 12 muffins. Nutritional information
below.
INGREDIENTS
¾ tsp liquid stevia (or you could use ½ cup granulated sugar or
sweetener of your choice, but remember, the calorie/macros in this recipe are
adjusted for stevia. I use the handy conversion chart here.)
¾ cup nonfat Greek yogurt
1/3 cup plain applesauce (this is the same as one of the small, single
servings which is what I always use. You’ll have about a spoonful left over. It
can go directly in your mouth. J)
1 large egg (Vegan friends, check out this great article for replacement choices).
3 tsp. fresh grated lemon zest
2 tbsp. lemon juice
1 tsp vanilla extract
¼ tsp lemon oil or lemon extract
2/3 cup water
1 ½ cups whole wheat flour
¼ cup unbleached self-rising flour
¼ cup cornmeal (I used white)
3 tbsp. dried culinary lavender
2 tbsp. baking powder
1 tsp. baking soda
¼ tsp. salt
OPTIONAL:
Purple Granulated Sugar
Topping
(Yeah, I couldn’t resist a
little drop of artificial color for this because it looks pretty! But skip that
if it makes you uncomfortable.)
1/8 cup granulated or coarse sugar (I used granulated because I never have coarse on
hand. Oh well.)
3 drops red, 1 drop blue food coloring
2 drops lemon oil or extract
Mix food coloring on spoon before adding to sugar. After you've added the food coloring, smash the sugar around until the color is incorporated. Then add the lemon oil or extract and do the same.
Mix food coloring on spoon before adding to sugar. After you've added the food coloring, smash the sugar around until the color is incorporated. Then add the lemon oil or extract and do the same.
DIRECTIONS:
Preheat oven to 400º.
Grease 12 count muffin tin.
Mix wet ingredients
(stevia, yogurt, applesauce, egg, lemon zest, lemon juice, lemon oil or extract
and water) together well and set aside.
Mix dry ingredients
(flours, cornmeal, dried lavender, balking powder, baking soda and salt)
together.
Carefully stir or fold in
wet mixture to dry mixture. Batter should be fairly thick—spoonable. Fill each
hole in muffin tin to almost full.
Bake around 15-20 minutes,
or until inserted toothpick comes clean, or your spider senses tell you the
muffins are perfect. =)
When my muffins came out
of the oven, I sprayed them lightly with butter flavored cooking spray, and
sprinkled the sugar topping on them.
Then I ate one—while it
was still steaming—with a big pat of butter. YUM!
CALORIE AND MACRO INFORMATION
Per serving size (1 muffin):
Calories: 103
calories
Fat: .8g
Carbs: 19.8
g
Protein: 4.5 g