Sunday, June 12, 2011

Lemon Yogurt Muffins

Our neighbor's Meyer lemon tree is full of ripe fruit. Thank goodness I never have trouble finding helpers in the kitchen. The original recipe, from, is delicious. I made a few minor changes:

1 3/4 C flour (I use half unbleached white and half whole wheat)
3/4 C sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 tsp. salt

1 egg
1 C lemon or plain yogurt
6 tablespoons butter or oil
1+ tablespoon(s) lemon juice

For mini muffins, preheat oven to 375 degrees and spray lightly with oil or use papers. For standard muffins, the original recipe recommends 400 degrees.

In a large bowl combine first list of ingredients. In a separate bowl mixing wet ingredients. Combine wet and dry until moistened. Pour into muffin wells and cook until lightly browned edges and middles are set, about 13 minutes.