Prep 10 mins
Cook 15 mins
These are wonderful muffins. My kids really like these. I found this in a insurance company cookbook.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 cup sugar
- 2 eggs
- 1⁄4 cup of melted butter
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons honey
- 1 1⁄4 cups plain yogurt, at room temperature
- 1 tablespoon of grated lemon, rind of
- 1⁄3 cup lemon juice
- 3 tablespoons water
- 1⁄3 cup sugar
- Combine flour, baking powder, soda, and salt; set aside.
- In another bowl, combine sugar, honey, eggs, yogurt, butter, and grated lemon rind.
- Add the dry ingredients to the wet and mix.
- Spoon into greased muffin tins and bake at 375°F for 15 minutes or until toothpick inserted in center comes out clean.
- To make syrup, combine ingredients in a saucepan. Boil for 1 minute. Drizzle the syrup over the warm muffins.
I feel terrible giving these only one star but they were bad. I swear I followed the recipe but they tasted more like cornbread than a muffin. Really sorry but my family did not care for these at all.
Definately delicous muffins. They were so moist and fluffy (almost like cup cakes). I used 1/2 ww flour, maple syrup instead of honey, lemon juice instead of grated lemon and they were great! Next time I would put less filling in each muffin cup and make more muffins b/c they were so fluffy and turned out really big. Great problem to have.
They are just perfect! I use them as a basic receipe and already made vanila and raspberry, banana and pineaple muffins! I love the moisture and the low fat, low sugar option that doesn't affect the taste. And these are the first I ever made that rise and do not collapse!!! I am from Poland where muffins are not really known so it was a challenge for me to learn to bake them here. Thanks to this receipe I can serve a real american breakfasts to my family!!!