Meyer Lemon Mufffins

• 1-1/2 cup Flour
• 1/2 cups Sugar
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 3/4 cups Plain Fat Free Yogurt
• 1/3 cups Water
• 1/4 cups Meyer Lemon Olive Oil
• 2 Tablespoons Meyer Lemon Zest
• 2 Tablespoons Fresh Meyer Lemon Juice
• 1 whole Large Egg, Lightly Beaten
• 1 whole Meyer Lemon, Thinly Sliced, Seeds Removed
• 1 Tablespoon Turbinado Sugar

1. Preheat oven to 375u0b0F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.
2. Combine yogurt, water, olive oil, lemon zest, lemon juice, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter, then top muffins with a lemon slice and sprinkle evenly with turbinado sugar.
3. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.
4. Store muffins in an airtight container at room temperature up to 2 days.

flour, sugar, baking powder, ubc, yogurt, water, ubc, lemon zest, fresh meyer, egg, lemon, turbinado sugar

Taken from tastykitchen.com/recipes/breads/meyer-lemon-mufffins/ (may not work)