Zesty Lemon Muffins (French)

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Note: Organic ingredients are recommended...

 

INGREDIENTS:

2 c flour

1/2 c sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 tbsp butter, melted

1 1/2 tsp grated lemon zest

2 tbsp fresh lemon juice

2 eggs

1 carton (8 ounce) low-fat lemon yogurt

12 slices lemon, very thin, cut into 1/4

Syrup Topping:

3 tbsp sugar

1/2 c water

1 tsp grated lemon zest (yellow part of rind only)

3 tbsp fresh lemon juice

Syrup methods:

Combine 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 aside.

Muffin Batter methods:

Preheat oven to 350 F.

In a large bowl, combine the flour, sugar, baking powder,

baking soda and salt and mix well.

In 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 over mix.

Grease 12 muffin-tin cups with butter.

Fill cups with batter.

Sprinkle 1/4 teaspoon sugar on each muffin.

Bake for about 17 minutes, or until golden brown.

Remove from the oven and spoon the lemon syrup over muffins while still warm.

Spoon about 1 teaspoon syrup over each muffin;

when you've done them all, repeat.

Leave the muffins in the pan until cool.

Add a slice of lemon to the tops of each muffin.

 

 

 

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