Happy Spring!


 Yield:  12 muffins


2 large eggs

2/3 c. vegetable oil

1 1/3 c. sugar

Juice & zest of 2 lemons

1 c. plain yogurt (low or non-fat work as well)

¾ tsp. baking soda

¾ tsp. baking powder

2 ¼ c. all-purpose flour

1 ½ c. total fresh or frozen berries (blueberries, raspberries, blackberries or a mix)

Preheat the oven to 350.  In a large bowl combine the eggs, oil, sugar, lemon zest and juice and whisk by hand for 1-2 minutes or until light in volume and color.  Add the yogurt and whisk until well blended.  Add the baking soda, baking powder, and flour, and stir until wet and dry ingredients are combined and the batter is smooth (though careful to over mix).  Fold in the berries and divide the batter evenly into a greased muffin tin lined with paper cups.  Bake muffins for 28-32 minutes or just until no longer wet when tested in the center.  Remove from the oven and let sit for 10 minutes before removing from muffin tin.


-  These muffins can be prepared, scooped into pan, and frozen raw.  Bake muffins frozen (no thawing), and allow a few additional minutes baking time.

-  If desired, muffins can be drizzled with glaze made of confectioner’s sugar and fresh squeezed lemon juice.

-  Berries can be omitted and plain muffins filled with lemon curd piped in with a pastry bag, poking a hole through the tope of muffin into the center.








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