Lemon Muffins for breakfast! Who could ask for anything more? SAM
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, melted
1 teaspoon lemon zest
4 tablespoons plus 2 tablespoons lemon juice, divided (juice of 2 lemons)
2 eggs, lightly beaten
1 (8-ounce) carton lemon yogurt
1 1/2 tablespoons granulated sugar
Preheat the oven to 400 degreesF . Grease or line with parchment paper cups of 12 muffin tins. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In another bowl, whisk together the butter, lemon zest, 4 tablespoons lemon juice, eggs, and yogurt. Pour the butter into the well in the flour mixture and stir with a fork just until moistened. Spoon the batter into the prepared muffin tins and bake for 20 minutes, or until firm in the center and golden. Remove to a wire rack.
In a small saucepan, combine the remaining 2 tablespoons lemon juice and 1 1/2 tablespoons sugar. Bring to a boil and cook for 2 minutes until slightly thickened. Brush the muffins with the lemon glaze and remove from the tin.
Makes 12 muffins.