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.

Lemon peel spiral


  • 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 375F 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.

Makes 12 muffins.


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