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Recipe for family meals :

Triple Lemon Muffins

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

This particular recipe came from one of the Newsletters.


3 T. sugar
1/2 C. water
1 tsp. grated lemon zest (yellow part of rind only)
3 T. fresh lemon juice

2 C. unbleached all-purpose flour
1/2 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 T. butter, melted
1 1/2 tsp. grated lemon zest
2 T. fresh lemon juice
2 eggs
1 (8 oz.) carton low-fat lemon yogurt

  • Combine the sugar, water, lemon rind and juice in a small saucepan and bring to a boil, stirring to dissolve sugar. Simmer for 4 minutes. Set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well.
  • In a small bowl, combine the butter, lemon zest, lemon juice, eggs and lemon yogurt and mix well. Add the wet mixture to the dry mixture, and stir just until moistened. Do not overmix. (Overmixing will toughen the muffins.)
  • Spray 12 muffin-tin cups with cooking spray. Fill cups with batter. Sprinkle 1/4 teaspoon sugar on each muffin. Bake for about 17 minutes, or until golden brown.
  • Remove from the oven and spoon about 1 teaspoon lemon syrup over muffins while still warm. When you've done them all, start over. This will give the syrup a chance to be absorbed rather than all running down the sides which it will do.
  • Leave the muffins in the pan until cool or until all of the syrup has been absorbed.

Makes 12


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