Low Fat Honey Lemon Muffins Recipes

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LEMON AND ORANGE YOGURT MUFFINS



Lemon and Orange Yogurt Muffins image

Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 19

cooking spray
½ cup toasted sliced almonds
2 tablespoons white sugar
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
1 tablespoon honey
1 teaspoon almond extract
½ cup unsalted butter, melted
2 tablespoons finely grated lemon zest
1 tablespoon finely grated orange zest
1 cup low-fat vanilla Greek yogurt (such as Cabot™)
1 cup white sugar
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
½ cup almond flour (such as Bob's Red Mill®)
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
  • Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
  • Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
  • Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

Nutrition Facts : Calories 298 calories, Carbohydrate 37.8 g, Cholesterol 67.9 mg, Fat 13.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 206.5 mg, Sugar 23.5 g

LEMON HONEY GINGER MUFFINS



Lemon Honey Ginger Muffins image

Low-fat lemon-ginger muffins made with fresh lemon, ginger and light-coconut milk. Replace 1/2 cup spelt flour with bran for extra fiber!

Provided by selfmadegirl

Categories     Quick Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups white flour (spelt)
1/4 cup millet
1 tablespoon arrowroot
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons Ener-G Egg Substitute or 1 1/2 teaspoons other egg substitute
3/4 cup honey
1/4 cup lemon juice
1/2 cup water
2 tablespoons lemon rind (rind of one lemon)
1/3 cup crystallized ginger
1 teaspoon ground ginger

Steps:

  • Mix wet and dry ingredients seperately, then combine.
  • Bake at 375 degrees for about 20 minutes (less for mini-muffins, more for large muffins).

Nutrition Facts : Calories 193.2, Fat 0.5, SaturatedFat 0.1, Sodium 200.7, Carbohydrate 45.4, Fiber 1.4, Sugar 21.1, Protein 3.3

LOW-FAT LEMON POPPY SEED MUFFINS



Low-Fat Lemon Poppy Seed Muffins image

I enjoy trying new muffin recipes, so was I glad when I stumbled upon this one. The applesauce makes these lemon muffins so moist and delicious.

Provided by Taste of Home

Time 45m

Yield 1 to 1-1/2 dozen.

Number Of Ingredients 8

2-1/4 cups all-purpose flour
1-1/2 cups sugar
1/4 cup poppy seeds
1 tablespoon baking powder
3 large eggs, lightly beaten
1-1/4 cups fat-free milk
3/4 cup applesauce
2 teaspoons lemon extract

Steps:

  • In a large bowl, combine flour, sugar, poppy seeds and baking powder. Combine eggs, milk, applesauce and lemon extract; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about three-fourths full. Bake at 350° for 30-35 minutes or until muffins test done.

Nutrition Facts :

LEMON YOGURT MUFFINS



Lemon Yogurt Muffins image

Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!

Provided by Anna

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 25m

Yield 24

Number Of Ingredients 14

¼ cup butter or margarine, softened
¾ cup white sugar
2 eggs
¾ cup lemon flavored yogurt
½ teaspoon lemon juice
1 teaspoon grated lemon zest, or to taste
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon, or to taste
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup confectioners' sugar
2 teaspoons lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
  • Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
  • Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 15.7 g, Cholesterol 20.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 75.3 mg, Sugar 10.2 g

LEMON YOGURT CRANBERRY MUFFINS



Lemon Yogurt Cranberry Muffins image

Make and share this Lemon Yogurt Cranberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 40m

Yield 12 muffins (about)

Number Of Ingredients 10

2/3 cup honey
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons lemon extract
1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 cup lemon yogurt
1 cup coarsely chopped cranberries
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 400° and grease muffin pan.
  • In a mixing bowl, beat the honey and oil together until creamy.
  • Beat in eggs and lemon extract.
  • In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
  • Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
  • Spoon batter into prepared muffin cups, filling to the top.
  • Bake for 15-20 mintus.

Nutrition Facts : Calories 253.5, Fat 8.3, SaturatedFat 1.5, Cholesterol 71.3, Sodium 112.5, Carbohydrate 40.2, Fiber 1.9, Sugar 19.9, Protein 6

LEMON-BLUEBERRY OAT MUFFINS



Lemon-Blueberry Oat Muffins image

These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. "They're a perfect mid-morning snack," says Jamie Brown of Walden, Colorado.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 16

1 cup quick-cooking oats
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
TOPPING:
1/2 cup quick-cooking oats
2 tablespoons brown sugar
1 tablespoon butter, softened

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest and vanilla. Add to dry ingredients just until moistened. Fold in berries. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 166 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 4g protein.

LOW FAT HONEY LEMON MUFFINS



LOW FAT HONEY LEMON MUFFINS image

Categories     Citrus     Bake     Low Fat

Yield 6

Number Of Ingredients 11

1 ¾ cup all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt
¾ cup honey
½ cup skim milk
2 egg whites, lightly beaten
¾ tsp. lemon zest
1 tsp. butter
A few drops of vegetable oil

Steps:

  • Preheat oven to 425 F. In medium bowl combine flour, baking powder, cinnamon, nutmeg, salt and lemon zest. Set aside. In medium bowl mix honey, milk, egg white and butter. Whisk together. (Butter may not combine well - but when you combine with dry ingredients, it will mix). Slow stir in dry ingredients, using electric mixer. Lightly coat one 6-cup muffin tin with vegetable oil. For muffins with big full tops, spoon mixture into the cups until they are full. Bake for 15 minutes or until toothpick inserted into centre comes out clean. For more, but smaller muffins, half fill each cup in 1 tin for a dozen muffins. You will need to bake for a few minutes less, so monitor carefully in oven to avoid burning.

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