2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. sugar
2 tbsp. honey
2 eggs
1 1/4 c. plain yogurt, room temperature (14 oz.)
1/4 c. melted butter
1 tbsp. grated lemon peel

LEMON SYRUP:

1/3 c. lemon juice
1/3 c. sugar
3 tbsp. water

Combine flour, baking powder, soda, and salt; set aside. In another bowl, combine sugar, honey, eggs, yogurt, butter and rind. Add dry ingredients; mix. Spoon into greased muffin tins. Bake at 375 degrees for 15 minutes or until wooden pick in center tests done. To make syrup, combine ingredients in saucepan, boil 1 minute. Drizzle syrup over warm muffins. Yields 12 muffins.