Saturday, December 4, 2010

Lemon Greek Yogurt Muffins

2 Cups Sweet Rice Flour or Brown Rice Flour
2/3 Cup Splenda
2 1/4 TSP Baking Powder
1 Whole Lemon Zested & Juiced
1 Cup Plain Fat Free Greek Yogurt
1 TSP Vanilla Extract
1/4 - 1/8 TSP Lemon Extract
1/2 Stick Smart Balance Butter Blend Stick Melted or Similar Brand
4 Oz Unsweetened Apple Sauce
2 Bowls
Fat Free Olive Oil Cooking Spray
12 Count Muffin Pan

Whisk all dry items in bowl including lemon zest. Whisk all wet items in bowl, then pour into dry bowl & mix.
Then Add Only enough High Protein Low Fat Soymilk or Fat Free High Protein Milk to make sure batter is wet enough. Start with perhaps a little less then 1/4 cup and then add as you need too.

Spray Muffin Pan With Olive Oil Cooking Spray. Spoon Batter into Muffin Pan. Bake until knife comes out dry. Check at 20 Minutes to see if done and then check every 5 minutes. I have made this recipe multiple times and my times have varied from 20 - 45 minutes.

Ready to Bake

Ready To Eat

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