Recipe For Cooking Lemon Yogurt Muffins

Toaster Oven Muffins :: Sweet Muffins

Lemon Yogurt Muffins

Syrup
3 Tbsp. sugar
1/2 C. water
1 tea. grated lemon zest (yellow part of rind only)
3 Tbsp. fresh lemon juice

Batter
2 C. unbleached flour
1/2 C. sugar
1 tea. baking powder
1/2 tea. baking soda
1/4 tea. salt
3 Tbsp. butter, melted
1 1/2 tea. grated lemon zest
2 Tbsp. fresh lemon juice
2 eggs
1 (8 oz.) carton low-fat lemon yogurt

Preheat oven to 400 degrees F.

Combine the sugar, water, lemon rind and juice in a sm. saucepan and bring to a boil, stirring to dissolve sugar. Simmer for 4 min. Set aside.

In a lrg. bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well.

In a sm. bowl, combine the butter, lemon zest, lemon juice, eggs and lemon yogurt and mix well. Add the wet mixture to the dry mixture, and stir just until moistened. Do not overmix. (Over-mixing will toughen the muffins.)

Spray 12 muffin-tin C. with cooking spray. Fill C. with batter. Sprinkle 1/4 tea. sugar on each muffin. Bake for about 17 min., or until golden brown.

Remove from the oven and spoon the lemon syrup over muffins while still warm. Spoon about 1 tea. syrup over each muffin; when you\ve done them all, start over. This will give the syrup a chance to be absorbed rather than all running down the sides which it will do.

Leave the muffins in the pan until cool or until all of the syrup has been absorbed.

Makes 12 muffins.

Nutritional information per muffin: 183 calories, 4 grams fat, 40 milligrams cholesterol, 89 milligrams sodium, 33 grams carbohydrate, 4 grams protein, 1 gram fiber