Lemon Pound Cake

Ingredients :

For the cake

1 1/2 cup All purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar **
3/4 cup greek yogurt
1/4 cup apple sauce **
1/2 cup butter (1 stick)
1/4 cup lemon juice
2 tsp lemon zest
2 tsp vanilla extract
1 1/2 tsp baking powder
3/4 tsp baking soda
3 eggs
3/4 tsp salt

For the glaze 
2 tbsp granulated sugar
4 tbsp lemon juice 

Preparation time : 15 min
Cooking time : 50 min
Makes a 9X5 inch  loaf

Directions :

1. Preheat the oven to 350 degree F. Grease and line a 9X5 inch loaf pan.
2. In a bowl whisk together all the dry ingredients except sugar. Keep it aside.
3. In another bowl whisk butter and sugar until smooth. Stir in yogurt, apple sauce, lemon juice, lemon zest, vanilla extract. Mix well.
4. Now slowly add the dry ingredients to the wet ingredients and mix until everything is well incorporated. 
5. Pour the batter into the prepared pan and bake for 45-50 minutes or until the toothpick comes out clean from the center of the loaf.
6. Meanwhile prepare the glaze. Stir together lemon juice and sugar until sugar is dissolved. 
7. When the loaf is baked, brush it all over with the glaze-syrup. Make sure you do this when the cake is still warm.
8. Serve warm or at room temperature. 

** Note :
1. If you don't have brown sugar you can simple replace it with the regular granulated sugar. Brown sugar just makes the cake more moist.
2. Apple sauce can be replaced with equal amount of oil or butter.

Oatmeal Morning Glory Muffins

These muffins are ready in less than half an hour and are under 100 calories. Made without butter or oil, these are healthy and wholesome, perfect for breakfast ! They are also completely customizable. 

Prep time : 10 mins

Cooking time : 15 mins approx

Serving size : 8 muffins 

Ingredients :

1 1/4 cup rolled oats

3/4 cup grated zucchini **

1/4 cup greek yoghurt

1/4 cup golden raisins

1/4 cup pecan pcs

1/4 cup brown sugar **

1 ripe banana

1 tsp vanilla

1 egg 
1/2 tsp cinnamon powder

1/2 tsp baking soda

3/4 tsp  baking powder

pinch of salt

Directions :

1) Preheat the oven at 375 degree F.

2) Combine the oats, bananas, yogurt, brown sugar, honey, vanilla, baking powder, baking soda and salt into a blender. Pulse 10-15 times, or until the batter is smooth. It doesn't need to be completely smooth, just well combined.

3) Mix in grated zucchini and raisins. 

4) Grease your muffin molds. Scoop the batter into the molds, 3/4th way full. 

5) Bake for 14-15 minutes or until the toothpick comes out clean. 

** Note :

1) In this recipe I have added zucchini, you can skip it and add carrots instead. Or even just chocolate chips. Mix them in the batter or just sprinkle them on top. 

2) These muffins are not too sweet, I am trying to keep a check on my sugar intake. You may add a little more sugar in the batter as per your liking or just drizzle the muffins with honey or maple syrup.
3) They taste best when fresh. You can also refrigerate them in an airtight container for upto 4 days. Microwave them for 15-20 seconds before serving.