2 eggs
1/2-cup honey
1 tsp. vanilla (I use 1/2 this amount, and use equal amount of lemon extract)
3 Tablespoons oil
8 oz. carton of plain unsweetened yogurt
juice and zest from one lemon
2 cups whole wheat pastry flour (I use fresh ground wheat, mixed with white flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
(Optional: sometimes I add poppy seeds, which make these even better!)
In a medium sized bowl mix flour, baking powder, soda, and salt. Mince lemon zest and stir into flour mixture. Blend yogurt and lemon juice until smooth. In a large bowl, mix together eggs, honey, vanilla (and optional lemon extract) and oil until well blended, and then add yogurt mixture. Add dry ingredients to wet ones and mix only briefly, leaving a few lumps. Pour batter into lightly greased muffin pans or muffin papers, and bake at 350 degrees for about 20 minutes.
2 comments:
I use a very similar recipe. I do use sugar instead of honey, I always use poppy seeds and I make a simple lemon juice and sugar glaze to drizzle on top of the cooled muffins.
Yum. The glaze sounds like just the thing! Gotta try that next time.
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