Post by Mary Ann on Aug 24, 2005 19:34:19 GMT -5
This is a family favorite, delicious on Sunday mornings with tea. The syrup on top makes them sweet and tart at the same time, and they're light as a feather.
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar
2 Tbsp. honey
2 eggs
1 1/4 c. plain yogurt
1/4 c. (half a stick) butter, melted
1 Tbsp. grated lemon zest
Lemon Syrup
1/3 c. lemon juice
1/3 c. sugar
3 Tbsp. water
Preheat the oven to 375 and butter the muffin tins.
In a small mixing bowl, stir and toss together the flour, baking powder, baking soda, and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughly mixed. Add the combined dry ingredients and beat just until blended.
Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. These should bake for about 15 minutes, or until the tops are delicately browned and a toothpick inserted into the center of a muffin comes out clean. While the muffins bake, prepare the syrup. Combine the lemon juice, sugar, and water in a small saucepan. Bring to a boil, boil for 1 minute, then set aside.
When the muffins are done, remove the pan from the oven and gently poke the top of each muffin two or three times with a fork. Drizzle about two teaspoons of the syrup over each hot muffin, letting it run over the top and around the edge. Let cool in the pans for a few minutes, then remove and serve warm.
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar
2 Tbsp. honey
2 eggs
1 1/4 c. plain yogurt
1/4 c. (half a stick) butter, melted
1 Tbsp. grated lemon zest
Lemon Syrup
1/3 c. lemon juice
1/3 c. sugar
3 Tbsp. water
Preheat the oven to 375 and butter the muffin tins.
In a small mixing bowl, stir and toss together the flour, baking powder, baking soda, and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughly mixed. Add the combined dry ingredients and beat just until blended.
Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. These should bake for about 15 minutes, or until the tops are delicately browned and a toothpick inserted into the center of a muffin comes out clean. While the muffins bake, prepare the syrup. Combine the lemon juice, sugar, and water in a small saucepan. Bring to a boil, boil for 1 minute, then set aside.
When the muffins are done, remove the pan from the oven and gently poke the top of each muffin two or three times with a fork. Drizzle about two teaspoons of the syrup over each hot muffin, letting it run over the top and around the edge. Let cool in the pans for a few minutes, then remove and serve warm.
. When I sent him here this time, he wanted to cook your pecan pie:) and I suggested he look at these. He liked this one, too, so he cooked them, though it ended up being tonight. They were really nice. I'm sure we'll make them again. Next time, perhaps the pecan pie:).