Total Time
55mins
Prep 30 mins
Cook 25 mins

I'm vegetarian and I try to eat healthy. I love this recipe because the muffins turn out moist and delicious even though little sugar is used and wheat flour is used instead of all-purpose white.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease muffin tin.
  2. Using an electric mixer, cream the butter, applesauce, brown sugar, & Splenda.
  3. Add the egg yolks one at a time while beating.
  4. In another bowl, stir together the dry ingredients along with the poppyseeds & lemon zest.
  5. With mixer on low, bit by bit, add the dry ingredients to the butter mixture. Add the yogurt, lemon juice, & vanilla. Beat until smooth.
  6. In another bowl, beat the egg-whites until soft peaks form.
  7. Gently fold the whipped egg-whites into the batter until blended.
  8. Spoon batter into muffin pan, filling each one 3/4 of the way up. Bake for 20 - 25 minutes at 350 degrees.
  9. Allow 5 - 10 minutes to cool.

Reviews

(1)
Most Helpful

Pretty good muffins! I do like the fact that these are a healthier version. But, I used real sugar instead of Splenda for a toxin-free version :)

DitaVT July 20, 2008

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