Meyer Lemon Muffins {low fat}

Meyer lemons are like the regular lemon’s more awesome cousin. They are a cross between a lemon and an orange, and are less acidic and slightly sweeter. They are also only in season for a few short months in the winter. I’m wondering if they are having a bad season because I haven’t seen too many of them. However, I have bought them from Sam’s Club and Wal-Mart.

Aren’t they pretty? It’s nice to have something so bright and cheerful in season during the gray, cold, gross and dreary winter. Winter isn’t my favorite season, can you tell?! Even though I would love to bake and bake and bake with these lovelies, my waistline just can’t afford it. That’s why when I discovered this low fat recipe, I was all over it.
Meyer Lemon Muffins {low fat}
2 cups all purpose flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest from 2 Meyer lemons
1 cup low fat milk 

1 tablespoon fresh Meyer lemon juice

2 large eggs
3 tablespoons oil (I used a canola/olive oil blend)
1 cup confectioner’s sugar
Meyer lemon juice – enough to achieve desired consistency
1/2 teaspoon vanilla extract (optional)
  • Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or use paper liners. (Since this was a low fat recipe, I sprayed my liners just to be sure they didn’t stick.)
  • Zest your lemons and add zest to medium sized mixing bowl.
  • Juice lemons and add one tablespoon lemon juice to one cup low-fat milk in a separate bowl or measuring cup. Set aside. (Save remaining juice for glaze. See note regarding lemons.)
  • To the zest in mixing bowl – add flour, sugar, baking powder, baking soda and salt. Whisk together until blended.
  • In a separate bowl, whisk together eggs and oil. Add the milk and lemon juice mixture – it should look lumpy (it is a buttermilk replacement. You could use buttermilk instead.) Whisk until blended.
  • Add wet ingredients to the dry ingredients and mix until just combined.

NOTE: if the Meyer lemons are very ripe, with a thin soft skin, you can finely chop up the entire lemon (or both if you really like lemons) that you have juiced and zested and add to batter. If the lemons have a thick, firm skin, you may not want to do this as it will cause you to have bitter chunks in your muffins.

  • fill muffin cups 3/4th full and bake for 15-20 minutes or until done.
  • While muffins are baking, mix together confectioner’s sugar and enough lemon juice to achieve desired consistency of glaze. Add vanilla if using. If you do not have enough lemon juice to thin out the glaze, add milk until desired consistency is achieved.
Recipe Inspired By:  (Weight Watchers info can be found at source. Keep in mind that Renee made 16 servings from recipe and I made 12, and I added a glaze.)
These were good re-heated in the oven the next day, and freeze well too.

This recipe was featured at:

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Low Fat Brownie Sundaes

Is that an oxymoron? I thought so too, until I discovered all kinds of low fat options for baked goods on the internet.  Thank you Skinny Girl, Hungry Girl, whatever girl.  (But really, thank you Pinterest!) I’ve tried several different methods for reducing the fat…..cake mix and brownie mix with the can of diet soda – the cake mix works very well. The brownie mix works well if you like a really fudge-y brownie (like that could be a bad thing!)  I’ve done the applesauce in place of oil thing.  It works, but gives everything a weird texture.  But now, now I’ve discovered the brownie mix plus yogurt thing!  And it’s definitely my favorite so far.  The texture is much closer to “normal”.  {Now, some of you might be saying, ‘just don’t eat the brownies‘.  Well, that would be like telling a hoarder to just throw all their sh*t away!}

Besides, the yogurt + brownie mix is an easy, egg-free way to make brownies that everyone can enjoy! Last night I made (another!) batch to take to a friend’s house, and my little allergy boy said “can I have one?” I said ‘yes, mommy made those with no eggs, so you can have one in a little while’.  He threw his arms around me and said “Thank you mama for making them no eggs!”  That kid is so sweet, he melts my heart 🙂

All you need is brownie mix (this is Ghiradelli Triple Chocolate. Don’t judge.), and 1/2 cup non-fat plain yogurt (I would assume vanilla would be fine too) and the amount of water called for on the box of mix.  No eggs, no oil.  Bake according to directions on the box.
Then you can add fat-free Breyer’s Vanilla Ice Cream (no eggs!) and a little sugar free syrup.
If so inclined.
This was a yummy treat for the kids and I – much lower in fat than the ‘traditional’ version. However, it is definitely still a “treat” b/c it is loaded with sugar!
You just can’t win them all 😉
Want a chocolate treat that is a little healthier? Check out the Healthier Chocolate Truffles and Haystacks!
On the blog 1 year ago : Pickles, Pickles and more Pickles!
On the blog 2 years ago: Homemade Popcorn in the Microwave!
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Low Fat Dark Chocolate Chocolate Chip Cookies

Let’s just say….yum.  I subbed out the butter for the healthier fats of coconut oil, I used stevia in the place of white sugar, and I used Ener-G egg replacer in place of the egg white due to my son’s egg allergy.  And they were awesome little bites of chocolate-y goodness, with a slight hint of coconut flavor from the coconut oil.  Oh! and I used dark chocolate, since it’s healthy and all from all those antioxidants.  (That’s my story and I’m sticking to it.)
Low Fat Dark Chocolate Chocolate Chip Cookies
adapted from
  • 1/4 cup coconut oil
  • 1/2 cup stevia (or sugar)
  • 1/4 cup brown sugar
  • 1 egg white (or egg replacer of choice)
  • 1 tsp vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa powder (I used Hershey’s Dark)
  • 1/3 cup miniature semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a large bowl, beat coconut oil and sugars together with an electric mixer until creamy. Add egg white (or egg replacer), vanilla and mix until well blended.
In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. The dough will be thick and a little crumbly. Stir in chocolate chips.
Roll cookie dough into 1 inch balls and press slightly on a cookie sheet lined with parchment paper or a silicone mat. (I had to smoosh the dough together b/c it was quite dry and crumbly.)
Bake for approx 8 minutes (will depend on size of your balls. hahaha. Sorry, sometimes I have the brain of a 12 year old). Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.  The original recipe says it makes approx 30 cookies.  I did not get that many, but I think I made my cookies a little larger, and the raw cookie dough kept mysteriously disappearing. My oldest daughter and I both deny eating several cookies worth of dough.  *ahem*
Don’t forget to enter my giveaway going on right now for Coconut Oil! *Giveaway closed*
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