1 teaspoon grated lemon zest (yellow part of rind only)
3 tablespoons fresh lemon
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, melted
1 1/2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 (8 ounce) carton low-fat lemon yogurt
Heat the oven to 400 degrees F.
Combine the sugar, water, lemon rind and juice in a small saucepan and bring
to a boil, stirring to dissolve sugar. Simmer for 4 minutes. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and
salt and mix well.
In a small bowl, combine the butter, lemon zest, lemon juice, eggs and lemon
yogurt and mix well. Add the wet mixture to the dry mixture, and stir just until
moistened. Do not overmix. (Over-mixing will toughen the muffins.)
Spray 12 muffin-tin cups with cooking spray. Fill cups with batter. Sprinkle
1/4 teaspoon sugar on each muffin. Bake for about 17 minutes, or until golden
Remove from the oven and spoon about 1 teaspoon lemon syrup over muffins
while still warm. When you've done them all, start over. This will give
the syrup a chance to be absorbed rather than all running down the sides which
it will do.
Leave the muffins in the pan until cool or until all of the syrup has been