Thursday, September 6, 2007

Lemon Muffins

A favorite for church breakfasts; unfortunately it's getting harder to find the lemon yogurt at the grocery stores.
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 tablespoon grated lemon rind
  • 1 beaten egg
  • 8 oz lemon-flavored yogurt
  • 1/4 cup plus 2 tablespoons melted butter
  • 1 tablespoon lemon juice
Combine dry ingredients with lemon rind. Mix egg, yogurt, butter and lemon juice, add to flour mixture and stir until moist. Bake in greased muffin tins at 400 degrees 20 minutes or until lightly browned. Fill cups half full. Makes about 20-24 muffins. Top with a thin coating of lemon glaze.
Lemon glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
Stir until smooth, spoon over cooled muffins.

These are great as mini-muffins, too. Reduce cooking time to 10 minutes or less.

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