Lemon muffin yogurt, by Nicole Horne

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon grated lemon peel
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup Liberté Classique Plain yogurt 2% or Liberté Classique Lemon 2,9%
• 6 tablespoons butter or margarine, melted
• 1 tablespoon lemon juice

Topping:

• 1/3 cup lemon juice
• 1/4 cup sugar
• 1 teaspoon grated lemon peel

1. In a large bowl, combine the first six ingredients.
2. In another bowl, beat the egg, yogurt, butter and lemon juice.
3. Stir into dry ingredients just until moistened.
4. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean.
5. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin.
6. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.