Lemon-Yogurt Muffins

 recipe pillaged from a fantastic cookbook called 'The Enchanted Broccoli Forest' by Mollie Katzen,. The whole cookbook is fantastic, delicious love. I made these yesterday and the house not only smelled amazing, the muffins were culinary happiness.

6 tbs honey
4 tbs butter
1 cup yogurt (I used Stonyfield Farm fat free vanilla)
1 large egg
1/4 cup fresh lemon juice
1/2 tsp fresh grated lemon rind
1 cup unbleached white flour
1 cup wholewheat flour
a few dashes of nutmeg
1 1/2 tsp baking soda
Optional- 1/2 cup chopped nuts

Melt the butter and honey together over medium heat. Remove from heat
Beat together yogurt, egg, lemon juice and rind. Add honey/butter mixture. Mix well.
Sift together dry ingredients. Slowly add to wet. 

Butter or spray muffin pan with nonstick baking spray. Bake at 375F for approximately 20-25 minutes. 

I baked for 25 minutes and mine were a bit browner than I would have liked. I would suggest checking at 20 minutes- if the tops are starting to get golden, consider them done.

djkc  suggests adding a bit more lemon juice as the lemon flavor was faint. It was noticeable, but if you want more of a lemony kick, add another tablespoon or two of juice.

These are light, fluffy muffins. I heartily approve. As written, muffins are 143 calories each.