<p>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.</p>
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Ingredients
- 2 tablespoons zest Lemon
- 4 tablespoons juice Lemon
- 1/2 cups Sugar
- 6 ounces Greek Yogurt, Fat Free
- 1/2 cups Skim Milk
- 1/2 cups Applesauce
- 2 individual Egg White
- 1 teaspoon Vanilla Extract
- 2 cups Flour, Whole Wheat
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoons Salt
- 1 1/2 cups Blueberries
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 muffin
- 140 Calories
- 1g Total Fat
- 0g Sat Fat
- 0g Trans Fat
- 1g Cholesterol
- 244mg Sodium
- 30g Total Carb
- 3g Fiber
- 12g Total Sugars (Includes 8g Added Sugars)
- 6g Protein
- 4 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add all ingredients to a large bowl except berries.
- Whisk to combine.
- Gently stir in berries.
- Spoon into greased or paper-lined muffin tins.
- Bake at 400 for 15-20 minutes or until golden brown.
- Cool slightly before serving.
Freeze For Later Cooking Directions
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?
- Add all ingredients to a large bowl except berries.
- Whisk to combine.
- Gently stir in berries.
- Spoon into greased or paper-lined muffin tins.
- Bake at 400 for 15-20 minutes or until golden brown.
- Cool completely.
- Once cool, divide among indicated number of gallon freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- Serve at room temperature or heat slightly in microwave.