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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 tablespoon grated lemon peel |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1 cup (8 ounces) lemon or plain yogurt |
6 tablespoons butter, melted |
1 tablespoon lemon juice |
topping: |
1/3 cup lemon juice |
1/4 cup sugar |
1 teaspoon grated lemon peel |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; leave muffins in pan.
3. Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins. Yield: 1 dozen.
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