Can you believe we have only three more days to 2008? I was just getting used to writing "08"! As you see, I have one of my three wall calendars out - mostly to gaze on that cute puppy and vow this year I will finally get another Golden. I was, of course, also thinking about diets, so I whipped up this lovely, tangy lowfat lemon muffin - and the best part? The sugary drizzles on the top!
This is a nice, clean, light muffin - just what is needed after many recipe try-outs, tastings, and two dinners on Christmas Eve. I hope you enjoy it.
Preheat oven to 350F.
Grease a Texas size muffin tin. This recipe makes six large muffins.
2 cups King Arthur flour
1/2 cup sugar
2 t. baking powder
1/2 t. baking soda
grated rind of one lemon
1 cup plain yogurt (lowfat or not)
1/4 c. canola oil
1 large egg
1 t. vanilla
1/2 c. confectioners sugar
1 T. fresh lemon juice
Mix all the dry ingredients in the mixer bowl. (the flour, sugar, baking powder, baking soda)
Mix the wet ingredients in a bowl - the lemon zest, yogurt, canola, egg, and vanilla.
Scrape the wet ingredients into the dry and mix just until combined.
Fill the six muffin cups and bake for about 30 minutes, or until gently brown on top and slightly firm to the touch when you touch the tops.
Remove to a cooling rack. Remove from muffin tins after 5 minutes. Let cool completely.
(otherwise the icing will melt and ooze)
When completely cool, mix the lemon juice and confectioner's sugar together until it is smooth . Using a fork, dip tines into icing and drizzle all over muffin tops. I usually have about half left over - very handy ( and delicious) for dipping my muffin in as I nibble it.
Happy last few days of the year!
featured on TasteSpotting!