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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