Prep 20 mins
Cook 35 mins
A great way to start the day.
Make and share this Lemon Yogurt Muffins recipe from Food.com.
- 1 1⁄2 cups all-purpose flour
- 1 cup rolled oats
- 1⁄2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups plain yogurt
- 1 egg
- 1⁄4 cup lemon juice
- 1 lemon, peeled and chopped
- 1⁄4 cup granulated sugar
- 1⁄2 fresh lemon rind, peeled and chopped
- 1⁄2 lemon, juice of
- Preheat the oven to 400F (200C).
- In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
- Add the wet ingredients to the dry, mixing only until blended.
- Fill 12 well-greased muffin cups two thirds full.
- Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
- Bring to a boil and reserve.
- When the muffins are baked, prick all over with a toothpick.
- Do not remove them from the pan until cooled.
- Brush the warm syrup on the hot muffins.
I thought these were really good warm, but they were a little too hard cold. Better after a quick trip through the microwave. I did not have lemons so used clementines for an orange flavor. Great flavor. Used Fage 0% yogurt which I think makes them practically fat free and probably decreases the calories too. Made 15 muffins. Less than 20 minutes but I forgot to set the timer. No trouble getting out of Pam'd muffin pan. Made for 2012 February Sun and Spice.
The lemon bits are nice and these look very pretty with the glaze and browned tops, and have all the right ingredients, but maybe not in the right proportions? The texture is a bit off (or maybe it is because they have no added fat). The batter is super thick and they are also quite hard to get out of even a silicone muffin pan. Definitely use the glaze, plus top them with some Light Smart Balance and lemon curd to enhance the flavors.
Delicious and so lemon-y! Only a slight mistake / change - we added the lemon zest right into the muffins and while they were baking, realized that was supposed to be for the glaze. One thing I would not recommend - we used paper muffin liners and the muffins stuck to them horribly.