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| Home -> [Bakery, Breads, Cheese & Eggs, Dairy, Fruits, Lemon, Muffins & Biscuits, Yogurt] -> [Lemon yogurt muffins Recipe] |
Lemon yogurt muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Cheese & Eggs, Dairy, Fruits, Lemon, Muffins & Biscuits, Yogurt |
Rating: |
0 |
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Ingredients:
| | *INGREDIENTS* | | 2
| cup | Flour, white, unbleached | | 1
| tsp | Baking powder | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt | | 2
| | Eggs, lightly beaten | | 1 1/4
| cup | Yogurt | | 1/4
| cup | Butter, unsalted, melted and | | | -cooled | | 1/4
| cup | Sugar | | 2
| tbsp | Honey | | 1
| tbsp | Lemon zest, grated | | | *** LEMON SYRUP *** | | 1/3
| cup | Lemon juice, fresh | | 1/3
| cup | Sugar |
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Procedures:
| 1 | Calories per serving: number of servings: 12 fat grams per serving: approx. cook time: 20min cholesterol per serving: marks: | | 2 | *directions* | | 3 | preheat oven to 375 °F. | | 4 | Sift together flour, baking powder, baking soda and salt. | | 5 | In a seperate bowl, whisk together eggs, yogurt, butter, ?cup sugar, honey and lemon zest. | | 6 | Add the flour mixture and fold until just combined. | | 7 | Spoon into buttered muffin tins and bake for 15 to 20 minutes. | | 8 | While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3 tablespoons water. | | 9 | When the muffins are done, remove them from the oven and pierce the top of each one several times with a fork. | | 10 | Brush the syrup over the top of each one. | | 11 | Let the muffins cool in the tins for three minutes, then cool on a rack. | | 12 | Makes 12 muffins. |
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