YIELD: 5 ½ dozen (2 inch) mini muffins
1 ¾ cups all-purpose flour 1 Tbsp. grated lemon rind
1 tsp. baking powder 1 egg, room temperature, beaten
¾ tsp. baking soda 8 oz. lemon yogurt
¼ tsp. salt ¼ cup plus 2 Tbsps. butter, melted
¾ cup sugar 1 Tbsp. lemon juice
Heat oven to 400 degrees.
Combine first 5 (dry) ingredients. Make a well in the middle of the dry ingredients and set aside.
Combine the remaining ingredients. Add to dry ingredients and stir just to moisten. Spoon batter into mini muffin pans that have been sprayed with Pam and/or lined with paper mini muffin liners. Bake for about 8 minutes and test for doneness. If not done, continue in 1 minute increments. Cool in pans for 5 minutes. Remove from pans and place on cooling rack. While muffins are warm, prick tops lightly with a toothpick. Pour glaze slowly over muffins.
¼ cup sugar
2 tsp. grated lemon rind
¼ cup lemon juice
2 tsps. minced lemon thyme, lemon verbena or rosemary (or a mixture)
Combine in a small sauce pan. Cook over medium heat, stirring constantly, until sugar dissolves. Add minced lemon thyme, lemon verbena or rosemary.