LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center 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.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
MINI MUFFIN YOGURT CAKES
Make and share this Mini Muffin Yogurt Cakes recipe from Food.com.
Provided by Bully M
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Mix room temperature butter with sugar. Add lemon zest and egg. In another bowl mix flour and baking powder, sift into wet mixture. Pour in yogurt and lemon juice.
- Spray mini muffin pan lightly, over greasing/spraying will damage cakes. Fill a little more then half way with batter. Bake at 350F for 10-15 minutes. Light brown on edges.
Nutrition Facts : Calories 35.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 9.4, Sodium 13.5, Carbohydrate 5.1, Fiber 0.1, Sugar 3, Protein 0.6
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