Light and Lemony Muffins

• 1 14 cups milk
• 12 cup plain yogurt
• 2 large lemons, zest of, grated
• 2 tablespoons fresh lemon juice
• 2 12 cups all-purpose flour
• 12 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 1 pinch ground nutmeg
• 23 cup granulated sugar
• 1 egg
• 14 cup butter, melted
• 1 teaspoon vanilla, 5 ml

1. Preheat oven to 350F (200C).
2. Lightly Butter nonstick muffin pans.
3. In bowl, whisk together Milk, yogurt, lemon rind and juice; let stand for 5 minute
4. In separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg.
5. Whisk sugar, egg, Butter and vanilla into Milk mixture.
6. Pour over dry ingredients and stir just until moistened.
7. Spoon into prepared muffin pan and sparkle a little nutmeg on top off each muffin.
8. Bake for 20 to 25 minutes or until tops are firm to the touch.
9. Let cool in pan for 10 minute Transfer to rack to cool completely.

milk, yogurt, lemons, lemon juice, flour, whole wheat flour, baking powder, baking soda, salt, ground nutmeg, sugar, egg, butter, vanilla

Taken from www.food.com/recipe/light-and-lemony-muffins-286427 (may not work)