Lemon and Orange Yogurt Muffins

Name: Lemon and Orange Yogurt Muffins
Cook time: 20 min
Yield: 12 muffins
Cuisine: United Kingdom
Ingredients: cooking spray; ½ cup toasted sliced almonds; 2 tablespoons white sugar; 1 tablespoon finely grated lemon zest; 1 tablespoon finely grated orange zest; 1 tablespoon honey; 1 teaspoon almond extract; ½ cup unsalted butter, melted; 2 tablespoons finely grated lemon zest; 1 tablespoon finely grated orange zest; 1 cup low-fat vanilla Greek yogurt (such as Cabot™); 1 cup white sugar; 3 large eggs, lightly beaten; 2 teaspoons vanilla extract; 1\u2009½ cups all-purpose flour; ½ cup almond flour (such as Bob's Red Mill®); 2 teaspoons baking powder; ½ teaspoon salt; 1 tablespoon turbinado sugar

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Add some zing to your muffins with lemon and orange zest for a bright and sunny breakfast. These cake-like muffins are tender and moist with a pop of citrus flavor.

INGRIDIENT

cooking spray

½ cup toasted sliced almonds

2 tablespoons white sugar

1 tablespoon finely grated lemon zest

1 tablespoon finely grated orange zest

1 tablespoon honey

1 teaspoon almond extract

½ cup unsalted butter, melted

2 tablespoons finely grated lemon zest

1 tablespoon finely grated orange zest

1 cup low-fat vanilla Greek yogurt (such as Cabot™)

1 cup white sugar

3 large eggs, lightly beaten

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

½ cup almond flour (such as Bob's Red Mill®)

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon turbinado sugar (Optional)

DIRECTION

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

Step: 2

Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.

Step: 3

Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.

Step: 4

Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.

Step: 5

Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.

Step: 6

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

NUTRITION FACT

Per Serving: 298 calories; protein 6.8g; carbohydrates 37.8g; fat 13.7g; cholesterol 67.9mg; sodium 206.5mg.

Eat good breakfast to continue the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to take on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and less likely grab a snack out of the vending machine before lunchtime.

Making fruit a at 7.00 clock habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.

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