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Ingredients:
1 27/625 Pound(s) all purpose flour
4/23 Ounce(s) baking powder
4/23 Ounce(s) baking soda
87/2000 Ounce(s) salt
2 54/625 Ounce(s) sugar
1/8 Cup(s) honey
1 1/4 Cup(s) plain yogurt
-1
3 Teaspoon(s) grated lemon peel
1 lemon syrup
5 1/3 Tablespoon(s) lemon juice
3 Tablespoon(s) water
Directions: Preheat oven to 375F and butter muffin tins. In a small mixing bowl, stir and toss together the flour, baking powder, soda, and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughly mixed. Add the combined dry ingredients and beat just until blended. Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full. These should bake for about 15 minutes, or until the tops are delicately browned and a toothpick comes out clean. While the muffins bake, prepare the syrup. Combine the lemon juice, sugar,and water in small saucepan. Bring to a boil, boil for 1 minute, then set aside. Whe the muffins are done, remove the pan from the oven and using a pastry brush, spread the syrup over the muffins. Contributor: The Breakfast Book p.67
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