LOTTA LEMON MUFFINS
1 3/4 cups flour
3/4 cup sugar
1 tbsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 (8 oz) container lemon yogurt
6 tbsp butter, melted and cooled
1 egg, room temperature
1 tbsp fresh lemon juice
Lemon Glaze (recipe follows)
Preheat over to 400 degrees F.
Mix first 6 ingredients in bowl; make well in center.
Whisk yogurt, butter, egg and lemon juice in another bowl. Add to well, stir into dry ingredients until just blended. Spoon into muffin cups.
Bake until golden brown about 30 minutes. Cool 5 minutes in pan.
Pierce muffins and drizzle hot glaze over the tops. Serve at room temperture.
LEMON GLAZE
1/3 cup fresh lemon juice
1/4 cup sugar
2 tsp lemon peel
Combine the ingredients for the glaze in a saucepan and cook over low heat until dissolved.
Makes 12 muffins
Source: Southern Living Magazine
1 3/4 cups flour
3/4 cup sugar
1 tbsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 (8 oz) container lemon yogurt
6 tbsp butter, melted and cooled
1 egg, room temperature
1 tbsp fresh lemon juice
Lemon Glaze (recipe follows)
Preheat over to 400 degrees F.
Mix first 6 ingredients in bowl; make well in center.
Whisk yogurt, butter, egg and lemon juice in another bowl. Add to well, stir into dry ingredients until just blended. Spoon into muffin cups.
Bake until golden brown about 30 minutes. Cool 5 minutes in pan.
Pierce muffins and drizzle hot glaze over the tops. Serve at room temperture.
LEMON GLAZE
1/3 cup fresh lemon juice
1/4 cup sugar
2 tsp lemon peel
Combine the ingredients for the glaze in a saucepan and cook over low heat until dissolved.
Makes 12 muffins
Source: Southern Living Magazine
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