3 tablespoons granulated sugar
1/2 cup water
1 teaspoon grated lemon zest (yellow part of rind only)
3 tablespoons fresh lemon juice
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, melted
1 1/2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 (8 ounce) carton low-fat lemon yogurt
Preheat oven to 400 degrees F.
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.
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. (Over-mixing will toughen the muffins.)
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, start over. This will give the syrup a chance to be absorbed rather than all running down the sides which it will do.
Leave the muffins in the pan until cool or until all of the syrup has been absorbed.
Makes 12 muffins.
Nutritional information per muffin: 183 calories, 4 grams fat, 40 milligrams cholesterol, 89 milligrams sodium, 33 grams carbohydrate, 4 grams protein, 1 gram fiber