Spring Break is over L back to school my babies go! Even though it wasn’t so much of a break for me, being that I still had to work; Monday was harder than normal. Starting with being late to work! But that helped me to make sure we went to bed on time last night and got a good night rest. I felt so much better this morning when I started my day and I’m feeling good about today! I kind of planned today to be a better day when I baked these wonderful muffins yesterday evening.
While my girls worked hard on their first day back to school homework, I worked on whipping up these muffins for the morning.
The great things about these muffins are they are very light, and they are healthy; only 270 calories! J
A great way to start my morning with a cup of Green Tea, and a cup of milk for my girls!
Ingredients:
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup plain Greek yogurt
1/2 cup canola oil
1 tablespoon grated lemon peel
1 egg
1 teaspoon almond extract
1/2 cup sliced almonds
Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Directions:
Preheat the oven to 400 degrees F.
Spray a 12 muffin cup pan with cooking spray.
In a large bowl sift the flour, sugar, baking powder and baking soda.
In another large bowl combine the yogurt, canola oil, lemon peel, egg, and almond extract and whisk together. Fold the mixture into the flour mixture just until combine.
Scoop the batter into the greased muffin cups, then sprinkle with the almonds.
Bake for 16-18 minutes or until a toothpick placed in the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack for cool.
While the muffins are cooling you can prepare the glaze. Whisk the powdered sugar and lemon juice together until a nice smooth and not to thin consistency. *Add more or less lemon juice to your liking*.
Drizzle glaze over the warm muffins and enjoy! :-)
Recipe adapted from: Cooking Club of America Magazine Spring 2012
