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Lemon Yogurt Muffins
January 20, 2011

Light and lemony! These are absolutely delicous! What a great find especially if you LOVE lemon. No additions needed as the lemon is the real hero here. I doubled the lemon juice and the lemon zest as I used plain yogurt. I also used veg. oil vs. melted butter to ensure a very moist and fluffy muffin. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins. I topped them with some turbinado (raw) sugar before baking. They took 20 minutes at 400 and were lightly brown on top - perfect! The lemon glaze is a definite must as it really gives these muffins a nice sheen and brings out even more of that wonderful citrus flavor. Once I opened one of the muffins up it was beautifully flecked with pieces of yellow lemon zest again the white background of the muffin - this is a real keeper!

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