Lemon Date Muffins Healthy Food

HEALTHIER LEMON MUFFINS (SMALL BATCH)

Healthier Lemon Muffins (Small Batch) image

This small batch of healthier lemon muffins will definitely brighten up your breakfast in the morning. Made with coconut oil, greek yogurt, and fresh squeezed lemon juice.

Provided by Serene

Number Of Ingredients 15

Ingredients

1 cup white whole wheat flour (or all purpose flour)
½ tsp baking soda
½ tsp baking powder
1/4 tsp salt
¼ cup coconut oil (melted)
¼ cup maple syrup
1 large egg
⅓ cup plain greek yogurt
1 tsp vanilla extract
2 tbsp lemon juice (freshly squeezed)
Zest from 1 lemon
½ cup powdered sugar
½ tsp almond milk/milk/cream
½ tsp lemon juice (freshly squeezed)
½ tsp vanilla extract

Steps:

Preheat oven to 350°F. Spray muffin tin with baking spray or line with paper liners and set aside.
In a medium size mixing bowl add the melted and cooled coconut oil, maple syrup, egg, greek yogurt, lemon juice and vanilla extract. Stir to combine.
Add the flour, baking soda, baking powder, salt, and lemon zest to the mixing bowl. Stir just until combined.
Spoon the batter into the muffin tin to 3/4 full, there will be enough batter for 6 muffins.
Bake for 16 minutes or until tops are puffy and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool for about 5 minutes then remove from the muffin tin to a wire rack to continue cooling.
To make the icing combine all the ingredients in a small bowl and stir to combine. Drizzle over the muffins.

Nutrition Facts : Calories 208 kcal, Sugar 22 g, Sodium 257 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 36 g, Fiber 2 g, Protein 4 g, Cholesterol 28 mg, ServingSize 1 serving

LEMON-DATE MUFFINS

Lemon-Date Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Warm and delightful muffins ready in no time! Packed with dates and a hint of citrus, these muffins make a distinctive treat!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 1/2 cups Gold Medal™ whole wheat flour
3/4 cup Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup packed brown sugar
2 teaspoons grated lemon peel
1 cup fat-free (skim) milk
1/3 cup canola or soybean oil
1 egg
1/2 cup chopped dates

Steps:

Heat oven to 400°F. Grease bottoms only of 12 muffin cups with shortening (do not use paper baking cups).
Mix flours, baking powder and salt in large bowl; set aside. Beat brown sugar, lemon peel, milk, oil and egg in medium bowl with fork or wire whisk until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown. Run knife around edge of cups; remove muffins from pan to wire rack. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 11 g, TransFat 0 g

LEMON MUFFINS

Lemon Muffins image

Provided by Shiran

Number Of Ingredients 12

Ingredients

1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (135 grams or 4.7 ounces) granulated sugar
2 large eggs
3/4 cup yogurt
6 tablespoons (85 grams) butter, melted
zest and juice of one lemon ((mine yielded about 1 tablespoon zest and 1/4 cup juice))
1/2 teaspoon vanilla extract ((optional))
1 cup powdered sugar
2-3 tablespoons lemon juice

Steps:

Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
When the muffins are cooled, pour the drizzle over the muffins.
Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

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