Lemon Yogurt Cranberry Muffins Recipe
Ingredients
| Honey | 150 Milliliter | |
| Vegetable oil | 75 Milliliter | |
| Eggs | 4 | |
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2842 Calories from Fat 878
% Daily Value*
Total Fat 99 g152.6%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 1394.3 mg58.1%
Total Carbohydrates 424 g141.4%
Dietary Fiber 30.8 g123%
Sugars 160.1 g
Protein 83 g165.5%
Vitamin A 22.7% Vitamin C 95.6%
Calcium 134.1% Iron 113.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
