For the Love of Lemons: Lemon Recipe Book for the New Century by Gordon Rock

Author:Gordon Rock [Rock, Gordon]
Language: eng
Format: epub
Published: 2018-10-18T18:30:00+00:00

Makes: 12 servings

Total Prep Time: 25 minutes

Ingredients for the muffins:

3 cups of all-purpose flour

1 cup of white sugar

2 Tbsp. of poppy seeds

1 Tbsp. of baking powder

½ tsp. of baking soda

Dash of salt

1 ½ cups of plain whole yogurt

2 Tbsp. of lemon juice

1 ½ Tbsp. of grated lemon zest

2 eggs

8 Tbsp. of butter, melted and cooled

Ingredients for the glaze:

¼ cup of white sugar

¼ cup of lemon juice

White sugar, for sprinkling

Directions:

Preheat the oven to 375 degrees. Grease a muffin pan with cooking spray.

Prepare the muffins. In a bowl, add in the all-purpose flour, white sugar, poppy seeds, dash of salt, baking powder and soda. Stir well to mix.

In a separate bowl, add in the whole yogurt, grated lemon zest and eggs. Whisk well until smooth in consistency. Add in the flour mix and melted butter. Fold gently until incorporated.

Pour the batter into the muffin pan, filling each cup ¾ of the way full.

Place into the oven to bake for 20 to 25 minutes or until baked through. Remove and set aside to cool.

Prepare the glaze. In a saucepan set over medium heat, add in the lemon juice and white sugar. Whisk well until smooth in consistency. Cook for 3 to 5 minutes or until syrupy in consistency. Remove from heat and brush onto the muffins.

Sprinkle extra white sugar over the top of the muffins.

Cool for 15 minutes before serving.

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