LEMON YOGURT MUFFINS

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 1/4 cups plain nonfat yogurt
1/4 cup butter, melted
FOR THE SYRUP:
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water
1 tablespoon grated lemon zest

Preheat oven to 375 degrees F and grease muffin tins.

In a small mixing bowl, stir together the flour, baking powder, baking soda, and salt; set aside.

In another larger bowl, combine the sugar, honey, eggs, yogurt, butter and lemon zest and beat until thoroughly combined. Add the combined dry ingredients and beat just until thoroughly blended. Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.

Bake for about 15 minutes, until lightly browned.

WHILE MUFFINS BAKE, PREPARE SYRUP:
Combine lemon juice, sugar and water in small saucepan. Bring to a boil, boil for one minute, and set aside.

When muffins are done, remove from oven. Poke the top of each with a fork 2-3 times. Drizzle 2 teaspoons syrup on each muffin; let cool in pan a few minutes.

Makes 12 muffins
Source: The Breakfast Book by Marion Cunningham