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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup sugar |
1 tablespoon grated lemon rind |
1 large egg, lightly beaten |
1 (8-ounce) carton lemon yogurt |
1/4 cup plus 2 tablespoons butter or margarine, melted |
1 tablespoon lemon juice |
1/4 cup sugar |
2 teaspoons grated lemon rind |
1/3 cup lemon juice |
Directions:
1. Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine egg, yogurt, butter, and 1 tablespoon lemon juice; add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling three-fourths full.
2. Bake at 400° for 18 to 20 minutes or until golden. Cool in pans on a wire rack 5 minutes; remove from pans and place on wire rack. Prick muffins with a wooden pick. Combine 1/4 cup sugar, 2 teaspoons lemon rind, and 1/3 cup lemon juice in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Spoon glaze over warm muffins.
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