Meyer Lemon Mufffins

Name: Meyer Lemon Mufffins
Ingredients: 1-1/2 cup Flour; 1/2 cups Sugar; 2-1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 3/4 cups Plain Fat Free Yogurt; 1/3 cups Water; 1/4 cups Meyer Lemon Olive Oil; 2 Tablespoons Meyer Lemon Zest; 2 Tablespoons Fresh Meyer Lemon Juice; 1 whole Large Egg, Lightly Beaten; 1 whole Meyer Lemon, Thinly Sliced, Seeds Removed; 1 Tablespoon Turbinado Sugar

12 ingredients

4 steps

Ingredients

1-1/2 cup Flour
1/2 cups Sugar
2-1/2 teaspoons Baking Powder
1/4 teaspoons Salt
3/4 cups Plain Fat Free Yogurt
1/3 cups Water
1/4 cups Meyer Lemon Olive Oil
2 Tablespoons Meyer Lemon Zest
2 Tablespoons Fresh Meyer Lemon Juice
1 whole Large Egg, Lightly Beaten
1 whole Meyer Lemon, Thinly Sliced, Seeds Removed
1 Tablespoon Turbinado Sugar

Directions

1

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture.
2

Combine yogurt, water, olive oil, lemon zest, lemon juice, and egg in a medium bowl; add to flour mixture and stir just until combined. Fill each baking cup 3/4 full of batter, then top muffins with a lemon slice and sprinkle evenly with turbinado sugar.
3

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely.
4

Store muffins in an airtight container at room temperature up to 2 days.