This adaptation of a Cooking Light recipe makes 12 muffins.
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 1/2 cup ground flaxseed
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup non-fat plain Greek yogurt or sour cream
- 1/4 cup olive oil
- 3 TBS milk
- juice of 1 lemon
- 2 eggs
- 2 egg whites
- 1 cup powdered sugar
- grated zest of 1 lemon
- 3 TBS fresh lemon juice
Preheat oven to 350, and coat a muffin tin with cooking spray.
Whisk together flours through salt in a large bowl.
In a smaller bowl, whisk together yogurt through egg whites.
Add wet ingredients to dry, stirring just until combined. Divide batter among muffin cups.
Bake 25 minutes or until lightly golden and a toothpick inserted in the middle of a muffin comes out clean. Let cool completely on a wire rack.
While the muffins cool, whisk together the glaze ingredients until smooth. Spoon glaze over cooled muffins and let the muffins stand for a few minutes until the glaze has set.