| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Breakfast, Tnt | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 1 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3/4 | c | Sugar |
| 1 | tb | Grated lemon rind |
| 1 | Egg; beaten | |
| 1 | 8-oz carton lemon yogurt | |
| 6 | tb | Butt; melted |
| 1 | tb | Lemon juice |
| 1/4 | c | Sugar |
| 2 | ts | Grated lemon rind |
| 1/3 | c | Lemon juice |
INSTRUCTIONS
GLAZE Combine first six ingredients in a large bowl and set aside. Combine egg, yogurt, butter and lemon juice. Stir well. Add to dry ingredients and stir until just moistened. Spoon batter into lined cupcake pans. Bake at 400 degrees ofr about 20 minutes or until lightly browned. Prick muffins with fork..brush with glaze For glaze: combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly until sugar dissolves. NOTES : These are gooey and sooooo good. Keep telling myself since I use a non-fat yogurt that these are low fat!! Recipe by: Southern Living- Linda Magers- adapted Posted to TNT Recipes Digest by "tess@shore.intercom.net" <tess@shore.intercom.net> on Mar 22, 1998
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