Lemon Drop Muffins

These muffins are refreshing and light but have a little something special - a lemon glaze. Note: The grated lemon peel can be omitted if you do not wish to use it.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• For the Muffins

• 2  cups  all-puporse flour
• 1⁄2 cup  firmly packed light brown sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 (8 ounce) container lemon low fat yogurt
• 1⁄4 cup butter, melted
• 1  egg
• 1  teaspoon  grated lemon peel

• For the Glaze

• 2⁄3 cup powdered sugar, sifted
• 2 -3  teaspoons fresh lemon juice
• 1⁄2 teaspoon  grated lemon peel

Directions

1. To Make the Muffins:.
2. Preheat oven to 400 degrees. Grease the bottoms of 12 standard muffin pan cups or line pan with paper liners. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
3. In a small bowl, combine yogurt, butter, egg, and lemon peel; blend until well mixed. Add to the dry ingredients and stir until just moistened (the batter will be thick).
4. Using a spoon, measuring cup, or ladle, fill greased cups three-quarters full.
5. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes. Place pan on wire rack; cool for 1 minute. Remove muffins from pan and place on wire rack; cool completely.
6. Making the Glaze:.
7. In a small bowl, combine powdered sugar and lemon juice; mix until smooth.
8. Drizzle glaze over each muffin. Sprinkle with lemon peel.