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Lemon Yogurt Cranberry Muffins Recipe
|Vegetable oil||75 Milliliter|
|Lemon extract||1 1⁄2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Lemon yogurt||1 Cup (16 tbs)|
|Coarsely chopped cranberries||1 Cup (16 tbs)|
|Lemon zest||1 Tablespoon|
Serving size: Complete recipe
Calories 2879 Calories from Fat 890
% Daily Value*
Total Fat 101 g154.9%
Saturated Fat 17.1 g85.6%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1417.3 mg59.1%
Total Carbohydrates 430 g143.3%
Dietary Fiber 30.8 g123%
Sugars 163 g
Protein 83 g166%
Vitamin A 22.7% Vitamin C 95.6%
Calcium 134.1% Iron 114.5%
*Based on a 2000 Calorie diet
Beat in eggs and lemon extract.
In another bowl, combine all-purpose flour, whole-wheat flour and baking powder.
Add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in cranberries and zest, stirring just until moistened.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 15 to 20 minutes.