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Dairy
Easy
30 Minutes
Diets 
Sometimes a girl just needs to indulge! I reworked my favorite muffin recipe to include whole-wheat flour and Greek yogurt. These muffins have a zesty lemon flavor and are super-moist, plus they come in at about 200 calories per serving—much less than the “diet” muffins you buy at the store. No, I don’t eat these every day, but they are definitely a healthful treat.
1 and 3/4 cups Shibolim White Whole Wheat Flour
1/2 cup Splenda, Truvia or Xylitol
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon Gefen Baking Soda
3/4 teaspoon salt
2 teaspoons poppy seeds
1/2 cup canola oil
1 cup plain Greek yogurt
1 teaspoon Gefen Vanilla Extract
2 eggs, beaten
juice of 1/2 lemon and its zest
Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan.
In a large bowl, whisk together dry ingredients. Add wet ingredients and mix gently until just combined. Do not overmix. Divide the batter into the muffin pan (I like to do this using an ice cream scoop).
Bake for 25 minutes or until muffins are golden brown.
Yield: 12 muffins
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