Recipes / Snack

Fat-Free Lemon Berry Muffins

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Fat-Free Lemon Berry Muffins

Jimmie
The Cook
12 Servings
13 Ingredients
11 Comments

These lemon berry muffins are delicious made with whatever fresh berry happens to be in season, and they are a great accompaniment to a healthy breakfast, or a tasty snack any other time.

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12 Servings
13 Ingredients
11 Comments

Ingredients

  • 2 tablespoons zest Lemon
  • 4 tablespoons juice Lemon
  • ½ cups Sugar
  • 6 ounces Greek Yogurt, Fat Free
  • ½ cups Skim Milk
  • ½ cups Applesauce
  • 2 individual Egg White
  • 1 teaspoon Vanilla Extract
  • 2 cups Flour, Whole Wheat
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 ½ cups Blueberries

Containers

Supplies

  • 12.Muffin Liners
  • Labels
  • Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Add all ingredients to a large bowl except berries.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add all ingredients to a large bowl except berries.
  2. Whisk to combine.
  3. Gently stir in berries.
  4. Spoon into greased or paper-lined muffin tins.
  5. Bake at 400 for 15-20 minutes or until golden brown.
  6. Cool slightly before serving.

Categories

diet, spring, summer, kid-friendly, fall, traditional, vegetarian, winter, nut-free, kosher, soy-free, fish-free, shellfish-free

Categories

diet, spring, summer, kid-friendly, fall, traditional, vegetarian, winter, nut-free, kosher, soy-free, fish-free, shellfish-free

11 Comments

Join the discussion

  1. I love that these have yogurt in them! I’m sure they are moist and delicious. Thanks for linking up on Recipes I Can’t Wait to Try!

  3. I’m going to try these this week. Need to get back on track of making breakfast stuff for us to have at home…

    1. Yes, you can use any yogurt you like. I just prefer the Greek yogurt for its added protein, but feel free to use your favorite kind!

  5. I don’t have skim milk. Would low-fat (about 2.5 g) work just as well? Or will the consistency be compromised?

    1. Yes, I would because when they thaw during baking, there will be extra liquid and could make your muffins soggy.