Lemon Yogurt Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 1 dozen.
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
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1-3/4 cups all-purpose flour
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3/4 cup sugar
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1 tablespoon grated lemon zest
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1 large egg
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1 cup lemon or plain yogurt
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6 tablespoons butter, melted
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1 tablespoon lemon juice
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TOPPING:
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1/3 cup lemon juice
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1/4 cup sugar
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1 teaspoon grated lemon zest
Directions
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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.
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2.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan.
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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.
Nutrition Facts
1 each: 210 calories, 7g fat (4g saturated fat), 34mg cholesterol, 236mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.
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