Lemon Yogurt Muffins

Submitted by Ariella

"Adapted from Better Homes and Gardens Cookbook."

 

• Ready In: 33mins
• Ingredients: 12
• Serves: 12

ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup sugar
• 2 teaspoons lemon peel
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 beaten egg
• 1 (8 ounce) carton lemon yogurt
• 1⁄3 cup canola oil
• 1 teaspoon vanilla
• 1⁄2 cup sifted powdered sugar
• 2 teaspoons lemon juice

directions

1. In a medium mixing bowl combine flour, suar, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Set aside.
2. In another bowl, combine egg, yogurt, oil and vanilla. Add egg mixture all at once to flour mixture. Stir until just moistened (batter will still be lumpy).
3. Spoon batter into muffin tins, filling them 2/3s full. Bake in a 400 degree oven for 18-20 minutes or until golden. Cool in pan for 5 minutes.
4. While muffins are cooling in pan, mix together lemon juice and powdered sugar to make a glaze. Remove muffins from pan and drizzle glaze over muffins while still warm. Serve warm.

Reviews

[invictus]

Oh wow! These are so fragrant and so delicious. To add even more lemony flavor I used 1/2 teaspoon vanilla and 1/2 teaspoon lemon extract. Yum!

 

[LARavenscroft]

Made for Spring 2008 PAC. I'm basing my rating solely on the taste of these muffins - very good. However, since I converted them to gluten-free and tried to reduce that fat content they were very dense. I'll work on that because I really would like to have them again. Once I get it figured out, I'll post the adjusted recipe so all my GF pals here on 'Zaar won't have to figure it out! Thanks for posting this Ariella!