Lemon Drop Muffins

• For the Muffins
• 2 cups all-puporse flour
• 1/2 cup firmly packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container lemon low fat yogurt
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon grated lemon peel
• For the Glaze
• 2/3 cup powdered sugar, sifted
• 2 -3 teaspoons fresh lemon juice
• 1/2 teaspoon grated lemon peel

1. To Make the Muffins:.
2. Preheat oven to 400 degrees. Grease the bottoms of 12 standard muffin pan cups or line pan with paper liners. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
3. In a small bowl, combine yogurt, butter, egg, and lemon peel; blend until well mixed. Add to the dry ingredients and stir until just moistened (the batter will be thick).
4. Using a spoon, measuring cup, or ladle, fill greased cups three-quarters full.
5. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Place pan on wire rack; cool for 1 minute. Remove muffins from pan and place on wire rack; cool completely.
6. Making the Glaze:.
7. In a small bowl, combine powdered sugar and lemon juice; mix until smooth.
8. Drizzle glaze over each muffin. Sprinkle with lemon peel.

muffins, allpuporse, brown sugar, baking powder, baking soda, salt, lemon low, butter, egg, powdered sugar, lemon juice

Taken from www.food.com/recipe/lemon-drop-muffins-240640 (may not work)