Lemon Honey Muffins Recipe

Name: Lemon Honey Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons honey; 3/4 cup unsweetened applesauce; 1 cup fat-free plain yogurt; 1 egg, beaten; 1 lemon, juiced and zested; 1 cup unbleached all-purpose flour; 1 cup whole wheat pastry flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg

Servings: persons

4 tablespoons honey
3/4 cup unsweetened applesauce
1 cup fat-free plain yogurt
1 egg, beaten
1 lemon, juiced and zested
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
2
In a small bowl, mix the honey, applesauce, yogurt, egg, lemon juice, and lemon zest.
3
In a medium bowl, mix the unbleached flour, whole wheat pastry flour, baking soda, salt, and nutmeg. Make a well in the center, and pour in the honey mixture. Stir until no large lumps remain. Pour into the prepared muffin pan, filling each cup about 2/3 full.
4
Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons honey, 3/4 cup unsweetened applesauce, 1 cup fat-free plain yogurt, 1 egg, beaten, and more.

Yes, Lemon Honey Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Honey Muffins

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