Breakfast, Freezer Friendly, Muffins, Vegetarian

lemon berry muffins

If you can’t tell, I’m on a muffin kick! I just love muffins and think that they are such a convenient breakfast, not to mention a healthy one, too! And there is such variety in muffins-sweet, savory, hearty, light, heavy-you name it. [And let me tell you, if you haven’t tried my triple chocolate muffin recipe, stop what you’re doing and go bake those now, or at least plan to make them ASAP… You won’t regret it!] Without further ado, here is the latest of my muffin baking obsession, this time tangy, yet sweet. Plus, it’s another tasty recipe that is freezer friendly.

what you’ll need:

  • 1 lemon
  • 1/2 cup sugar
  • 6 oz. plain Greek yogurt
  • 1/2 cup milk
  • 1/2 cup unsweetened applesauce
  • 2 large egg whites
  • 1 tsp. vanilla
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups fresh or frozen berries (I used frozen raspberries, blackberries, and blueberries)

how you’ll do it:

preheat oven to 400*
fill muffin tins with liners (or use non-stick spray)
combine all ingredients in mixing bowl.
[zest the lemon first, then juice it completely]
then, fold in berries
fill muffin tins about 2/3 full and bake for 15-20 minutes
 yields 18 muffins
Freezer instructions: let muffins cool completely. place in freezer bags and press out all of the air. to eat, heat in microwave 30-60 seconds
Alterations: The whole wheat flour made them a little heavy, so next time I plan to half and half it with all-purpose flour.

recipe adapted from once a month mom

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