Light Lemon and Honey Yogurt Tea Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 15
  • 2¼ cup of all purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup Splenda
  • 8 oz. nonfat plain yogurt
  • Zest of 2 medium lemons
  • ⅓ cup fresh lemon juice
  • 1 stick unsalted butter
  • ¼ cup egg beaters
  • 1 tsp. lemon extract
  1. Preheat oven to 350 degrees. Spray muffin tin with non stick spray or line with cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda and salt.
  3. With a pastry blender or two knives, work butter into flour mixture until it resembles coarse crumbs.
  4. Stir in yogurt, eggs, lemon extract, lemon juice and lemon zest until just combined.
  5. Using a large cookie scoop, scoop batter into muffin tin.
  6. Bake at 350 degrees for 20 - 25 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Recipe by Majorly Delicious at