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Very Lemon Muffins
2 cups flour
1/2 cup plus 1 1/2 tablespoons sugar (divided)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
1 teaspoon grated lemon rind
1/4 cup freshly squeezed lemon juice (divided)
2 large eggs
1 carton (8 ounces) lemon yogurt
Preheat oven to 375 degrees. Coat 12 muffin cups with vegetable oil spray or line with paper liners. Set aside.
Combine flour, 1/2 cup sugar, baking powder, baking soda and salt; set aside. Combine butter, lemon rind, 2 tablespoons lemon juice, eggs and yogurt. Stir well with whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 prepared muffin cups. Bake in preheated oven for 16-20 minutes or until set.
To make glaze: Combine remaining 2 tablespoons lemon juice and remaining 1 1/2 tablespoons sugar in small saucepan; bring to boil. Cook 2 minutes, or until slightly thick. Brush muffins with lemon glaze. Makes 12 muffins.
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