Lemon Muffins

1-3/4 cups flour                                            

1 tsp. baking powder                                             1 egg, beaten

¾ tsp. baking soda                                                      8 oz. lemon yogurt

¼ tsp. salt                                                               ¼ cup + 2 Tbl. butter

¾ cup sugar                                                               or margarine, melted

1 Tbl. grated lemon rind                                             1 Tbl. lemon juice        

Combine first 6 ingredients in a large bowl; make a well in center of mixture and set aside.

Combine egg, yogurt, butter and lemon juice; stir well.  Add to dry ingredients; stir just until moistened.  Spoon batter into greased muffin pans, filling ¾ full.  Bake @ 400 degrees for 20 minutes or until lightly browned.  Cool in pans 5 minutes.  Remove from pans and place on wire rack.  While muffins are warm, prick with a wooden pick; pour glaze over muffins.

Yield:  16 regular muffins


¼ cup sugar

2 tsp. grated lemon rind

¼ cup lemon juice

Combine all ingredients in a small saucepan.  Cook over medium heat, stirring constantly, until sugar dissolves.

Yield:  1/3 cup

Adjust recipe for mini-muffuins

NOTE:  Add herbs:  minced lemon thyme or rosemary in the glaze when you take it off the fire.