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.