for family meals :
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
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.
particular recipe came from one of the Newsletters.
3 T. sugar
1/2 C. water
1 tsp. grated lemon zest (yellow part of rind
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
1 (8 oz.) carton low-fat lemon yogurt
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
a large bowl, combine the flour, sugar, baking
powder, baking soda and salt and mix well.
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.)
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.
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.
the muffins in the pan until cool or until all
of the syrup has been absorbed.
Linda if you have a question - click