Author Adapted by Janet Marchbanks for YummyEats.com, from "The Breakfast Book" by Marion Cunningham
Ingredients
Muffins
2cupsAll-Purpose Flour
1teaspoonBaking Powder
1teaspoonBaking Soda
1/4teaspoonSalt
1/4cupSugar
2tablespoonsHoney
2Eggs
1 and 1/4cupsPlain Yogurt
1/4cup (half a stick)Butter, melted
1tablespoongrated Lemon Zest
Lemon Syrup
1/3cupLemon Juice
1/3cupSugar
3tablespoonsWater
Instructions
Preheat your oven to 375 degrees. Use a regular 12-cup muffin pan - butter the bottoms and sides of each of the muffin tins.
Melt your Butter. Then in a small mixing bowl, stir and mix together the Flour, Baking Powder, Baking Soda, and Salt. In another bowl - a large mixing bowl - combine the Sugar, Honey, Eggs, Yogurt, Melted Butter, and Lemon Zest and beat until thoroughly mixed. Add the combined Flour ingredients into the Yogurt mixture and beat just until blended.
Spoon the batter into the prepared muffin tins, dividing the batter evenly into all twelve tins. Bake for 15 minutes or until the tops are delicately browned. Insert a toothpick into the center of a muffin to make sure it comes out clean (if not, cook a few minutes longer).
Meanwhile, while the muffins are baking, prepare the Lemon Syrup. Combine the Lemon Juice, Sugar, and Water in a small saucepan. Bring to a boil, then boil for 1 minute. Set aside until the muffins have finished baking.
When the muffins are done, remove the pan from the oven and gently poke the top of each muffin three times with a fork. Drizzle 2 to 3 teaspoons of the Lemon Syrup over each hot muffin, letting the Syrup run over the top and around the edge (divide up any extra Syrup between the muffins). Let the muffins cool in the pan for about 5 minutes, then remove and serve warm (or save for later).
Notes
A tip: I like to cool these on a cooling rack lined with a sheet of wax paper (this is to help keep the tasty Lemon Syrup from possibly dripping onto and below the rack).