Wednesday, January 21, 2009

Lemon Yogurt Muffins

I made these yesterday for Riley's class snack. They turned out really well and were AWESOME warm. I'm sure they'll be good cold, too but I haven't tried them yet that way. Riley thought they were super good and so did Rugby. Judging by the way the babies inhaled them, I think they liked them, too. lol!! (And, they're good for you!)

Lemon Yogurt Muffins

1 1/2 cups ap flour
1 c rolled oats (I used quick cooking)
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c plain yogurt (I used the yogurt that I made a couple days ago! YUM!)
1 egg
1/4 cup lemon juice
1 lemon, peeled and chopped. Remove as much of the pith as you can.
1/4 cup sugar
1/2 fresh lemon for zest, chop the zest fine
Juice of 1/2 fresh lemon

Preheat oven to 400.

In a large bowl, mix flour, oats, 1/2 cup sugar, baking powder and soda and salt. Set aside.

In another large bowl, mix yogurt, egg, 1/4 cup lemon juice and the chopped lemon.

Add the wet ingredients to the dry and mix only until blended. It will foam up a bit, don't worry about that!

Fill 12 (mine made more) well greased muffin cups (paper liners should be greased also if you are using them). Bake for 15-20 minutes or intil a tooth pick comes out clean.

While they are baking, prepare the syrup. In a saucepan, mix 1/4 cup sugar, lemon zest and juice of the 1/2 lemon. Bring to a boil. Set aside until muffins are done.

When muffins are baked, used the toothpick to poke lots of holes in the muffins. Do not remove them from the pan until cooled. Brush the hot muffins with the syrup. Enjoy!

***EDIT: These are even better the next day!!

No comments:

Post a Comment

Welcome and thanks for visiting Cafe Jessica! Please let me know what you think and leave a comment! I'd love to know if you try any of the recipes you see and what you thought!