Basil and Lemon Whole Wheat Muffins


2 large organic eggs

Juice from 1 and a half lemons

1/2 cup high quality olive oil

1 cup of unsweetened yogurt (I used goat yogurt)

1 cup organic cane sugar

2 cups whole wheat flour

2 tsp. aluminum free baking powder

1/2 tsp. baking soda

4 stems (about 7 cm) fresh basil


1. In a mixer bowl, mix the eggs.

2. Add the lemon juice, olive oil, yogurt and sugar, and continue to stir.

3. In a separate bowl, mix the flour, baking powder and baking soda.

4. Transfer the flour mixture into the eggs, and stir to a uniform batter.

5. Pour the batter into muffin’s trays, and bake at 350F (176C) for about 25-35 minutes until toothpick comes out clean. 

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