Triple-Lemon Muffins
By ROBandSEAN
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons margarine, melted
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lemon juice, divided
- 2 large eggs
- 1 (8-ounce) carton lemon low-fat yogurt
- Cooking spray
- 1 1/2 tablespoons sugar
- .
Details
Servings 12
Preparation
Step 1
Preparation
Preheat oven to 400°.
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden.
Combine 2 tablespoons lemon juice and 1 1/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans
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