Breakfast in our home is generally something small and easy and can be taken to go. We've blogged about the scones recipe before, and we thought we would try another breakfast recipe after stumbling upon Healthy Cooking magazine's Makeover Lemon Streusel Muffins.
For the muffin mix, combine butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the cake flour and all-purpose flour, baking powder, salt and baking soda and add to the mixture alternately with lemon juice and yogurt.
In another bowl, beat egg whites until they form stiff peaks. Fold into batter. Coat muffin cups with cooking spray and fill with batter.
For the streusel, combine all-purpose flour, sugar and nutmeg and then cut in butter until crumbly. Sprinkle over muffins.
Bake for 15 to 20 minutes at 375 degrees or until a toothpick comes out clean. Cool for 5 minutes.
The muffins, honestly, just weren't that good. The nutmeg didn't really add anything. The lemon flavor was a bit overwhelming at times and the mixture also was a bit dense. It would have been better had it been lightened up a bit.