2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 Tbs. butter, melted
1 1/2 tsp. grated lemon zest
2 Tbs. fresh lemon juice
1 carton (8 ounce) low-fat lemon yogurt
12 slices lemon, very thin, cut into 1/4
3 Tbs. sugar
1/2 cup water
1 tsp. grated lemon zest (yellow part of rind only)
3 Tbs. fresh lemon juice
Combine the sugar, water, lemon rind and juice in a small saucepan and bring to a boil, stirring to dissolve sugar. Simmer for 4 minutes. Set aside.
Muffin Batter directions:
Pre-heat oven to 350 degrees F.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well.
In a small bowl, combine the butter, lemon zest, lemon juice, eggs and lemon yogurt and mix well. Add the wet mixture to the dry mixture, and stir just until moistened. Do not overmix.
Spray 12 muffin-tin cups with cooking spray. Fill cups with batter. Sprinkle 1/4 teaspoon sugar on each muffin. Bake for about 17 minutes, or until golden brown.
Remove from the oven and spoon the lemon syrup over muffins while still warm. Spoon about 1 teaspoon syrup over each muffin; when you've done them all, repeat.
Leave the muffins in the pan until cool.
Add a slice of lemon to the tops of each muffin.