| 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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