• 1 ¾ cup unbleached flour
• 1/3 cup sugar
• 2 tsp. baking powder
• ½ tsp salt
• 1 cup roasted, chopped walnuts
• 2 tsp. grated lemon zest
• 1 egg, beaten
• ½ cup non-fat yogurt
• ½ cup skim milk
• 1/3 cup melted butter

Mix dry ingredients into large bowl.

1 egg, beaten
½ cup non-fat yogurt
½ cup skim milk
1/3 cup melted butter

Whisk in small bowl, then add to flour mixture in larger bowl. Let set while making streusel topping.
 
Streusel
3 tablespoons each of flour, sugar, and wheat germ.
2 teaspoons of grated lemon zest
Mix in small bowl, then with large fork, cut in 2 tablespoons of butter.

Divide batter into greased 12-muffin tin. Top each with about 1-tsp. Streusel. Bake in 375 degree oven for 20 minutes.  While hot, drizzle with lemon syrup, and let cool in tin.

Lemon Syrup
While muffins bake, boil together 1/3 cup sugar and 2/3 cup lemon juice for about 5 minutes.