Simple, healthy muffins. One-bowl, easy clean-up.
What would go wonderfully in our sweet bee printables, above? Bees...and honey, are lovely...
lemon honey sunshine muffins makes 12
Into a bowl, place:
1 cup yogurt
2 eggs
1/4 cup honey
1 teaspoon lemon extract
1 teaspoon lemon zest grated from a fresh lemon
Whisk together.
Melt 1/4 cup butter in a saucepan. While your butter melts, sift 2 cups whole wheat pastry flour*, 1 teaspoon baking soda, and 2 teaspoons baking powder on top of the wet ingredients. Pour melted butter into your bowl as you gently mix your batter with a spatula—just until blended. Preheat oven to 400. Allow your batter to sit 20 minutes, for a good rise while baking. Spoon batter into cupcake liners. Bake for 20-25 minutes, until golden and firm to the touch. Turn onto cooling racks. Top with lemon icing, below.
*Whole wheat pastry flour has a lighter texture than regular whole wheat flour. It is still 100% whole grain, but is made from a different type of wheat. I prefer it's tender texture for baking muffins and pancakes.
lemon sunshine cloud spread
Using a hand blender, blend until smooth:
4 oz. cream cheese
3 tablespoons honey
1 teaspoon lemon extract
1 teaspoon lemon zest
1 tablespoon cream
Once cool, place your muffins into assembled cupcake wrappers. Top with our lemon sunshine cloud spread. Then, grate extra zest on top for cheery, natural sprinkles. ©heather cahoon • you make do™
Our sweet bee cupcake wrappers—and matching sweet bee party decorations—are available for instant download in our you make do™ shop.