Citrus-Yogurt Muffins: The Best Citrus-Yogurt Muffins Recipe from Cook'n

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	Citrus-Yogurt Muffins

Serves: 12

Print this Recipe

   1/2 cup fat-free cholesterol free egg substitute , 4 egg whites or 2 eggs
   2 cups Reduced-Fat Bisquick®
   2/3 cup orange or lemon fat-free yogurt
   1/3 cup sugar
   1/3 cup fat-free skim milk
   2 tablespoons vegetable oil
   1 tablespoon grated orange peel or lemon
   Orange Glaze: (below)
   Orange Glaze:
   1/2 cup powdered sugar
   1 tablespoon orange juice

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1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.

2. Beat eggs slightly in medium bowl. Stir in remaining ingredients except Orange Glaze just until moistened. Divide batter evenly among cups.

3. Bake 15 to 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack. Drizzle Orange Glaze over warm muffins.

Orange Glaze
1/2 cup powdered sugar
1 tablespoon orange juice
Stir ingredients until smooth.

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Muffin:; Calories 150 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 240mg; Carbohydrate 26g (Dietary Fiber 0g); Protein 3g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6% DIET EXCHANGES:; 1 Starch; 1 Fruit

BETTY'S TIP: Mastering the art of muffin making is easy. The key is to not overstir the batter. Mix it just enough to moisten the ingredients, but don't beat it until smooth. Also, make sure to check the muffins at the shortest bake time given in the recipe. Overbaked muffins will be hard and dry.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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