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Lemon muffin yogurt, by Nicole Horne
Quantity :
12 muffins
Cooking time :
20 minutes
Preparation time:
20 minutes
Ingredients
Lemon muffin yogurt, by Nicole Horne
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon peel
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup
Liberté Classique Plain yogurt 2%
or
Liberté Classique Lemon
2,9%
6 tablespoons butter or margarine, melted
1 tablespoon lemon juice
Topping:
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon peel
Preparation
In a large bowl, combine the first six ingredients.
In another bowl, beat the egg, yogurt, butter and lemon juice.
Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean.
Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin.
In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
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