Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
Makes 12 muffins.
- In a mixing bowl whisk together 1 large egg or ¼ cup egg substitutes, ¼ cup canola oil, 1 cup nonfat plain or vanilla yogurt, ¼ cup fresh lemon juice, 4 Tbsp. honey and 1 teaspoon fresh grated lemon peel.
- In a smaller bowl whisk together the dry ingredients: 1 cup all-purpose flour, 1 cup whole wheat flour, 1½ teaspoons baking soda and 1 few dashes of ground nutmeg. Make a well in the center. Add the liquid ingredients and stir to combine. Do not over mix or the muffins will be tough. Fill the cups evenly until all batter has been divided between the as muffin cups. Bake for 20-25 minutes or until the tops are golden brown. Remove from oven. Let sit a few minutes and then remove from muffin tins.