Last week I received 25 fresh lemons so I've been on a bit of a lemon binge. Here's a recipe I found that makes slightly tangy and very moist muffins. I chose to make mini muffins, but they are great regular-sized muffins as well. I dislike how poppy seeds randomly show up inbetween your front teeth two hours later, so I chose to leave them out. My rating: 4 out of 5.
1 3/4 cups all-purpose flour
1 cup sugar, divided
1 Tbsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup plain or vanilla yogurt (NOT Fat Free)
6 Tbsp butter, melted
2/3 cup lemon juice, divided
2 Tbsp poppy seeds (optional)
In a separate bowl, beat the egg and then add yogurt, butter, and 1/3 cup lemon juice. Stir into dry ingredients just until moistened. Fold in poppy seeds, if desired.
Fill muffin cups 2/3 full with batter. Bake at 400 degrees for 8 minutes (mini muffins) or 16 minutes (regular muffins).
Combine remaining 1/4 cup sugar and 1/3 cup lemon juice in a small saucepan. Heat, stirring constantly, until sugar dissolves.
Allow muffins to cool for a few minutes and then use a toothpick to poke 10 holes in each one. Spoon lemon sugar glaze over muffins while still in pan.