Lemon and Ginger Yogurt Muffins

By á-4131

Prep time
15 mins
Cook time
18 mins
Total time
33 mins
12 servings

Serving size: 1 muffin Calories: 184 Fat: 6 Carbohydrates: 29 WW Points +: 5 Fiber: 1 Protein: 4

Ingredients

• 1 1/3 cup all-purpose flour (I use King Arthur)
• 1/3 cup whole wheat flour (I use King Arthur)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon grated peeled ginger
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons fresh lemon juice (if you love lemon like me then use the 2 tablespoons)
• 1 teaspoon lemon zest
• 3/4 cup Greek Vanilla Yogurt (I use Chobani Greek Yogurt)

Preparation

Step 1

1-Preheat oven to 375 degrees

2-In medium bowl combine flours, baking powder, baking soda, and salt and set aside.

3-In a separate medium bowl, using a hand mixer, combine butter and sugar until well combined. Add in eggs, ginger, vanilla, lemon juice, lemon zest; mix until well blended.

4-Add flour and yogurt (1/3 cup at a time) alternately to wet ingredients, ending with flour. Only mix until blended, do not over mix.

5-Pour batter, ¼ cup at a time, into a 12 cup muffin pan coated with cooking spray.

6-Bake for 16-18 minutes or until knife inserted in center of a muffin comes out clean. Remember every oven is different so your cooking times may vary.

7-Let muffins cool for about 3 minutes then take them out of the pan and finish cooling on a wire rack.