Lemon Burst Muffins & Bread

• FOR THE MUFFINS:
• 1-1/2 cup Unbleached All-purpose Flour
• 3/4 cups Granulated Sugar
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Powder
• 1 whole Egg, Beaten
• 1 cup Lemon Yogurt (I Used Wallaby's)
• 1/3 cups Oil
• 2 Tablespoons Lemon Juice
• _____
• FOR THE ICING:
• 1 cup Confectioners Sugar
• 2 Tablespoons Fresh Lemon Juice

1. Adapted from the "Lemon Yogurt Bread" recipe on the Taste of Home website. Recipe submitted by: Suzy Horvath
2. Yields about 12 slices or 12 muffins
3. Preheat the oven to 325 F and lightly grease an 8 x 4-inch loaf pan or a 12-muffin tin. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Make a well in the centre of the flour mixture and add in the egg, lemon yogurt, olive oil and lemon juice. Slowly combine all of the ingredients together until just moist. Pour the batter into the prepared loaf pan or muffin pan and bake it in the oven for 45 minutes for bread, or 15-18 minutes for muffins, or until a toothpick inserted in comes out clean. Allow muffins or bread to cool before glazing.
4. Lemon Frosting:
5. In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. Add more lemon juice or sugar if needed until ideal frosting consistency reached. Pour the frosting over the top of the cake, allowing it to drip down the sides. For mufffins, dip the top of each muffin into the frosting and allow excess frosting to drip off before turning muffin over and setting on a rack to allow icing to set up. Let the icing set before covering.
6. This cake will keep for several days in an airtight container.

muffins, flour, sugar, baking soda, salt, ubc, egg, lemon yogurt, oil, lemon juice, confectioners sugar, lemon juice

Taken from tastykitchen.com/recipes/breads/lemon-burst-muffins-bread/ (may not work)