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Wednesday, June 12, 2013

Glazed Lemon Yogurt Muffins


                              The winner of the $50 Novica gift certificate is Thomas Murphy.

From the kitchen of One Perfect Bite...This is a perfect recipe for the ill-equipped kitchens generally found in summer cottages or cabins. All that's required to get tonight's feature on the table is a couple of bowls, a wooden spoon and a knife. Despite the ease with which these muffins come together, you'll find they are quite tasty and can serve extended duty as a tea cakes or base for strawberry shortcake. They are light and tart and altogether lovely, save for the fact that the glaze makes them a bit tacky to the touch. I do hope you'll overlook that and give them a try. They are a great way to start or end the day and they are easy enough for young cooks to tackle. They are not great keepers, but I don't think you'll have to worry about that. The recipe is straightforward and there are no potential hazards you should be aware of. This recipe first appeared in Taste of Home magazine and I've made no substantive changes to the original version. While these muffins are not overly sweet, they are tart enough to set lemon lovers swooning. Here is how they are made.

Glazed Lemon Yogurt Muffins...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:

1-3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon grated lemon zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup (8 ounces) lemon or plain yogurt
6 tablespoons butter, melted
1 tablespoon lemon juice
Glaze
1/3 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon peel

Directions:
1) Preheat oven to 400 degrees F. Grease or, if you prefer, line 12 standard muffin cups with cupcake liners.
1) Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large bowl.
2) Combine egg, yogurt, butter and lemon juice in another bowl and whisk to combine.
3) Stir wet ingredients into dry ingredients, just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
4) Bake for 20-24 minutes or until a toothpick inserted near center comes out clean. Cool for 5 minutes. Leave muffins in pan.
5) Meanwhile, combine glaze ingredients in a saucepan. Cook and stir over low heat until sugar dissolves. Using a toothpick, poke 6 to 8 holes in each muffin. Spoon or brush syrup over warm muffins. Yield: 12 muffins.

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13 comments :

Ginny said...

I need to try these, I love making muffins!

Life's a shoe said...

yumyum! lemon in dessert is always sooo good!

manu said...

I love lemon...your muffins look delicious!
Thanks for sharing

Kim G. said...

I love this kind of muffins... I mean with a glaze, it's more special. THe lemon lover in me love love these!

Jenn S said...

The best muffins have glaze on them in my book... and being made with lemon is just a wonderful bonus!! YUM!

bellini said...

Less dish washing is always a bonus Mary. These do sound quick and delicious and of course I am mad able lemon.

Chris Scheuer said...

Yum, I could eat these any time of the day!

Tanna at The Brick Street Bungalow said...

I'm loving the idea of these in a strawberry shortcake kind of way!! blessings ~ tanna

Angie Schneider said...

These muffins are so golden brown and beautiful. Love anything lemon!

Judit + Corina @WineDineDaily said...

These darling muffins look really delicious and just perect for summer!
Thank you for the recipe inspiration.
J+C

David said...

Mary, Glazed muffins are one of my favorite things...and the yogurt must make them nice and moist too! Take Care, Big Daddy Dave

Mr. & Mrs. P said...

Don;t think these would make it to long in our house....

Joanne said...

Lemony treats always make me so happy! These look great.

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