Lemon yogurt muffins

Yield: 12 Servings

Measure Ingredient
*INGREDIENTS*
2 cups Flour, white, unbleached
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 Eggs, lightly beaten
1¼ cup Yogurt
¼ cup Butter, unsalted, melted and cooled
¼ cup Sugar
2 tablespoons Honey
1 tablespoon Lemon zest, grated
*** LEMON SYRUP ***
⅓ cup Lemon juice, fresh
⅓ cup Sugar

Calories per serving: Number of Servings: 12 Fat grams per serving:

: Approx. Cook Time: 20min Cholesterol per serving: Marks: *DIRECTIONS*

Preheat oven to 375 degrees F. Sift together flour, baking powder, baking soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, ¼ cup sugar, honey and lemon zest. Add the flour mixture and fold until just combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes. While the muffins are baking, mix lemon juice, ⅓ cup sugar and 3 Tablespoons water. When the muffins are done, remove them from the oven and pierce the top of each one several times with a fork. Brush the syrup over the top of each one.

Let the muffins cool in the tins for three minutes, then cool on a rack. Makes 12 muffins.

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