Lemon Muffins
- 1/3 cup fresh lemon juice
- 1/2 cup sugar
- 2 tbsp. water
- 2 cups flour
- 1/3 cup sugar
- 2 tbsp. grated lemon zest
- 1 tsp. baking power
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter, melted and cooled slightly
- 2 lg. eggs, lightly beaten
- 1 cup lemon-flavored yogurt
- 1/4 cup milk
- heavy cream
- Preheat oven to 350F.
- Grease 12 standard size muffin pan cups.
- To prepare syrup, in a small saucepan, mix together lemon juice, sugar, and water.
- Bring to a boil, stirring; boil for 2 minutes.
- Set aside.
- To prepare muffins, in a medium bowl, mix together flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Mix together melted butter, eggs, yogurt, and milk.
- Add yogurt mixture to flour mixture; mix with a fork until dry ingredients are evenly moistened.
- Do not overmix.
- Spoon batter into prepared pan, filling cups almost to top.
- Bake muffins until golden brown and a toothpick inserted in center comes out clean, 20 minutes.
- Using a toothpick, pierce top of each warm muffin 8 to 10 times.
- Immediately spoon some syrup over each muffin.
- Transfer to a wire rack to cool.
lemon juice, sugar, water, flour, sugar, lemon zest, baking power, baking soda, salt, butter, eggs, lemonflavored yogurt, milk, heavy cream
Taken from www.foodgeeks.com/recipes/6608 (may not work)