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Lemon Muffins

These zesty Lemon Muffins are a tasty and healthy way to start the day. Egg whites and fat-free yogurt save calories while providing full flavor with your morning tea or coffee. Make this recipe for after school treats, too.
Servings: 12


  • 1/3 Cup of butter room temperature
  • Splenda to equal 1/2 Cup of sugar
  • 1/2 Cup of regular sugar
  • 4 egg whites
  • 2 Tbsp lemon peel grated
  • 2 Cups of flour
  • 1 tsp baking soda
  • 1 Cup of fat-free plain yogurt


  • Preheat oven to 375 F degrees.
  • Line a muffin tine with paper cups or spray with non-stick cooking spray.
  • Beat the butter, sugar substitute and regular sugar together until crumbly.
  • Add in the egg whites while beating.
  • Stir in the lemon peel. Combine well.
  • In a separate bowl whisk together the flour and baking soda.
  • Add a little of the flour mix to the batter, then a little of the yogurt. Stir well after each addition then continue alternating between the flour and yogurt.
  • Fill muffin cups 2/3 full with the batter.
  • Bake about 18 minutes. A toothpick removes clean from the center when done.
  • Cool 5 minutes in the pan, then place on a rack to finish cooling.