Summer Special: Lemon Walnut Muffins

Last week I was finally able to bust out my new KitchenAid mixer and whip up some sweet goodness. We’ve had so many fresh lemons around the house this spring and summer, and they inspired me to make a Lemon Walnut Muffin. Here is how it all came together!



1 3/4 cup flour

1/4 cup sugar

1/2 cup splenda

2 1/2 teaspoon baking powder

sprinkle of salt

1 single serve container nonfat vanilla greek yogurt (about 5 – 6 oz)

1/4 cup canola oil

1/2 cup walnuts

1 tablespoon zested lemon rind

2 1/2 tablespoon fresh lemon juice

1 egg

2 tablespoons of honey


Preheat to 375. Combine flour, sugar, Splenda, walnuts, baking powder  and salt in a large bowl. In another bowl, combine greek yogurt, canola oil, lemond rind, lemon juice, egg and honey. wet in another. incorporate. Pour into 12 lined muffin cups – sprinkle tops with sugar. Bake for 15-20 minutes, until slightly golden (insert toothpick into center of muffins – if it comes out gooey, they aren’t ready). Let cool for 10 minutes before serving.



 These were muffins tasted light, airy, and almost refreshing (compared to a big heavy choco chip muffin). I’ll definitely be making them again!

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