Lemon Yoghurt Muffins

Ingredients

Syrup

3 tablespoons granulated sugar

1/2 cup water

1 teaspoon grated lemon zest (yellow part of rind only)

3 tablespoons fresh lemon juice

Batter

2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons butter, melted

1 1/2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

2 eggs

1 (8 ounce) carton low-fat lemon yoghurt

 

Recipe

 

• Preheat oven to 400 degrees F.
• Combine the sugar, water, lemon rind and juice in a small saucepan and bring to a boil, stirring to dissolve sugar.
• Simmer for 4 minutes. Set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well.
• In a small bowl, combine the butter, lemon zest, lemon juice, eggs and lemon yoghurt and mix well.
• Add the wet mixture to the dry mixture, and stir just until moistened. Do not over mix.
• Spray 12 muffin-tin cups with cooking spray.
• Fill cups with batter.
• Sprinkle 1/4 teaspoon sugar on each muffin.
• Bake for about 17 minutes, or until golden brown.
• Remove from the oven and spoon the lemon syrup over muffins while still warm.
• Spoon about 1 teaspoon syrup over each muffin; when you've done them all, start over.
• This will give the syrup a chance to be absorbed rather than all running down the sides which it will do.
• Leave the muffins in the pan until cool or until all of the syrup has been absorbed.

 

 

 

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