Title: Lemon Muffins
Categories: Muffins
Yield: 12 Muffins

SYRUP
1/3	c	Juice, fresh lemon
1/2	c	Sugar
2	tb	Water
MUFFINS
2	c	Flour
1/3	c	Sugar
2	tb	Grated lemon zest
1	ts	Baking power
1	ts	Baking soda
1/2	ts	;salt
1/4	c	Butter, melted & cooled slightly
2	lg	Eggs, lightly beaten
1	c	Lemon-flavored yogurt
1/4	c	Milk or heavy cream

Preheat oven to 350 degrees. Grease 12 standard size muffin pan cups.

To prepare syrup, in a small saucepan, mix together lemon juice, sugar, and water. Bring to a boil, stirring; boil for 2 minutes. Set aside.

To prepare muffins, in a medium bowl, mix together flour, sugar, lemon zest, baking powder, baking soda, and salt.

Mix together melted butter, eggs, yogurt, and milk.

Add yogurt mixture to flour mixture; mix with a fork until dry ingredients are evenly moistened. Do not overmix. Spoon batter into prepared pan, filling cups almost to top.

Bake muffins until golden brown and a toothpick inserted in center comes out clean, 20 minutes.

Using a toothpick, pierce top of each warm muffin 8 to 10 times. Immediately spoon some syrup over each muffin. Transfer to a wire rack to cool.

Baking Tips: Be sure to add syrup while muffins are still warm so it is absorbed more easily. For a simple variation, use vanilla yogurt, or try other fruit-flavored yogurts, such as cherry, strawberry or raspberry.

previous

next