Fresh Lemon MuffinsFrom EL PRESIDIO BED & BREAKFAST INN
Cooking Time:20 minutes
- 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.
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.
While muffins bake, boil together 1/3 cup sugar and 2/3 cup lemon juice for about 5 minutes.