Lemon Yogurt Muffins

From: AmandaInOz

On Sep 21, 2009

Very hearty, healthy muffins! I used raw sugar and creamy lite vanilla yogurt, otherwise made as stated. I got 12 regular sized muffins and 6 mini muffins. Yummy and filling brekkie. Thanks Susie!

From: Chef #1333028

On Sep 5, 2009

The flavour was very interesting but the texture was a bit rubbery. This is a very healthy recipe though and the texture is is not surprising given the low level of fat in the muffins.

From: bluemoon downunder

On Apr 26, 2006

Superbly lemony: YUM! And we just loved the lemon syrup topping. I also loved the inclusion of yoghurt; used creamy Greek yoghurt. The only change I made was to reduce the rolled oats to 3/4 cup so that I could include 1/4 cup of flax seed meal, which added some extra nutrition and flavour, not that these were lacking in flavour. The flax seed flavour blended beautifully with the lemon. If you love lemon flavours, you really must try this recipe. Thanks, Susie!

From: stormylee

On Aug 15, 2006

Great muffins! I love the little lemon bits in these. I used fat-free plain yogurt (as that's what I always have on hand) which was quite runny, plus quick cooking oats - I think this is why my muffins took longer to cook and the texture was just a bit gooey and rubbery. Will definitely use thicker yogurt and rolled oats the next time! But, even with the self-inflicted texture problems, I absolutely loved these. Not too sweet, super lemony, yummmmmy! Thanks Susie!