Lemon Muffins from Unknown Author
Ingrediënten
Makes 2½ dozen
Prep: 20 min., Bake: 12 min., Cool: 5 min.
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon grated lemon rind
- ¾ cup sugar
- 1 large egg lightly beaten
- 1 8-ounce container lemon yogurt
- 6 tablespoons butter or margarine melted
- 1 tablespoon fresh lemon juice
- Lemon Glaze
Instructies
- Combine first 6 ingredients in a large bowl; make a well in center of mixture.
- Stir together egg and next 3 ingredients until blended.
- Add to dry ingredients, stirring just until moistened.
- Spoon into lightly greased miniature muffin pans, filling three-fourths full.
- Bake at 400° for 10 to 12 minutes or until lightly browned.
- Cool in pans 5 minutes.
- Prepare Glaze.
- Spoon warm Glaze evenly over warm muffins.
- Remove from pans, and cool completely on wire racks.
Notes / Tips / Wine Advice:
To Make Ahead:
Place unglazed baked muffins in zip-top freezer bags, and freeze up to 1 month. Thaw; reheat, if desired.--------------------------------------------------------------------------------------------------
