| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
|
|
*INGREDIENTS* |
| 2 |
c |
Flour, white, unbleached |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs, lightly beaten |
| 1 1/4 |
c |
Yogurt |
| 1/4 |
c |
Butter, unsalted, melted and cooled |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Honey |
| 1 |
tb |
Lemon zest, grated |
|
|
*** LEMON SYRUP *** |
| 1/3 |
c |
Lemon juice, fresh |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
Calories per serving: Number of Servings: 12 Fat grams per
serving:
: Approx. Cook Time: 20min Cholesterol per serving: Marks:
*DIRECTIONS*
Preheat oven to 375 degrees F. Sift together flour, baking powder, baking
soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, 1/4
cup sugar, honey and lemon zest. Add the flour mixture and fold until just
combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes.
While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3
Tablespoons water. When the muffins are done, remove them from the oven and
pierce the top of each one several times with a fork. Brush the syrup over
the top of each one. Let the muffins cool in the tins for three minutes,
then cool on a rack. Makes 12 muffins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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