Lemon Muffins

A few weeks ago, I wanted to throw a batch of muffins together, and settled on lemon muffins. I based the recipe on found here.

Ingredients
1 3/4 cup flour
3/4 cup sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup greek yogurt
6 tablespoons butter or margarine, melted
1/4 cup lemon juice
Zest of two lemons
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon peel

Methods
Preheat the oven to 400 degrees. In a large bowl, combine the first six ingredients. In another bowl, beat the egg, yogurt, butter, lemon zest and lemon juice. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

These were bright, lemony and light. The lemon syrup is optional, and the muffins are are lightly lemon flavored without it.

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