Maybe it is because my Dad worked in a business related to livestock and agriculture, but I think I’ve always been aware of what a great resource County- and State-sponsored cooperative extension services can be.

This recipe comes from the University of Maine’s Food and Health, and is a real treasure trove of nutritious food resources that fit just about anyone’s budget. This low-fat muffin recipe is no exception. With a hint of lemon flavor (their suggestion is to use lemon yogurt if you want to intensify that flavor), these muffins are light and airy. The website gives nutrition details.

Low-Far Lemon Yogurt Muffins

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 2 TBSP honey
• 2 large eggs
• 1-1/2 cups nonfat plain yogurt
• 1 TBSP grated lemon peel

Method:

1. Preheat the oven to 350 degrees F.
2. Combine flour, baking powder, baking soda, and salt. Mix well.
3. In a large bowl, combine sugar, honey eggs, yogurt, and lemon zest.
4. Add dry ingredients to the wet mixture. Stir just until combined. Do not overmix.
5. Divide the batter between 12 greased muffin pan cups.
6. Bake for 15-20 minutes or until golden, and an inserted toothpick comes out clean.