Lemon juice, lemon zest, lemon yogurt! These triple lemon muffins have some serious citrus flavor. If your lemon love just won't quit, try making some lemon frosting to turn these muffins into quadruple lemon cupcakes!
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, melted
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice, divided
2 large eggs
1 container (8 ounce size) lemon low-fat yogurt
non-stick cooking spray
1 1/2 tablespoon sugar
Preheat oven to 400 degrees F.
Combine first five ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 Tbs. lemon juice, eggs and yogurt; stir well with whisk. Add to flour mixture, stirring just until moist.
Spoon batter into muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes or until golden.
Combine 2 tablespoons lemon juice and 1 1/2 Tbs. sugar in small saucepan; bring to boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.
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reviews & comments
April 13, 2008
Hi Good recipe, nice lemon flavour. We have a diabetic member of our family so 'Splenda' was substituted for sugar and it worked well. If you cannot find lemon yogurt, get plain and add lemon juice to it plus a little extra sugar/ sweetener. The second time I made them decided to dress things up a bit and made an 'icing'of sweetened cream cheese with lemon juice added Topped with a bit of grated lemon it was 'company fare', or you can split the muffin and spread on the cream cheese 'icing' like butter.