Lemon Yogurt Muffins

Yogurt is good for you. So are lemons, right? Dig in without guilt......lemon yogurt muffins!

Another beautiful book by Williams Sonoma. Because I was Borders customer, and Barnes and Noble acquired their customer base information - I was sent a 30% off coupon to use and B&N. I purchased a book about bread.

This was a day of baking as I made baguettes and these muffins at the same time. I had everything ready this time, all premeasured and lemon rind grated, pans buttered.......

Except for the lemon juice in the eye (Do Not wipe your eye after dealing with lemon rind. Ever.)
Everything went very well.

The aroma as they baked - AH-mazing!

Muffins are always a good snack..or breakfast.

Lemon Yogurt Muffins

2 cups unbleached all‐purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups plain yogurt
2 large eggs
5 tablespoons unsalted butter, melted
Grated zest and juice (about 4 tablespoons) of 1 medium lemon

1/3 cup finely chopped walnuts or pecans
1 1/2 tablespoons granulated sugar

Preheat oven to 375 F. Grease a muffin pan. It worked out better to grease it and not use the cupcake paper wrappers

In a medium mixing bowl combine the the
flour, sugar, baking powder, baking soda, salt and zest. Make a well in the center and add
the yogurt, eggs, butter, lemon juice, and extract or oil, if using. Vigorously beat until
thoroughly combined. The book stated 20 strokes and you know what? It actually was 20 strokes and it was perfect!

Batter will be very fluffy (I was surprised at the texture). Gently spoon the batter into muffin cups. Fill to three‐fourths full.

Combine the pecans and sugar, then sprinkle a bit over each muffin.

Bake for 16 to 20 minutes, or until golden around the edges, and the tops are dry and springy to the touch.

You may freeze these for up to two months. I didn't think they'd last two days but they are quite filling enough that, I did freeze about 8 of them.


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