Lemon Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons margarine, melted
1 teaspoon grated lemon rind
4 tablespoons fresh lemon juice, divided
2 large eggs
1 (8 ounce) carton low-fat lemon yogurt
Vegetable cooking spray
1 tablespoon granulated sugar

Heat oven to 400 degrees F.

Combine first 5 ingredients in a medium bowl. Make a well in center of mixture.

Combine margarine, lemon rind, 2 tablespoons of the lemon juice, eggs and yogurt. Stir well with a whisk. Add liquid mixture to flour mixture, stirring just until moist.

Coat 12 muffin cups with cooking spray and pour mixture in. Bake 20 minutes or until golden.

Combine remaining 2 tablespoons lemon juice and 1 tablespoon sugar in a small saucepan and bring to a boil. Cook two minutes or until slightly thick. Brush muffins with lemon glaze.

Serves 12

181 calories; 4.3 fat grams