2/3 c. sugar
1/3 c. vegetable oil
1 egg or 1/4 c. liquid egg substitute
1 c. low-fat lemon yogurt
1 tbsp. grated fresh lemon peel
1 tsp. baking soda
2 c. flour

GLAZE:

1/4 c. lemon juice
2 tbsp. sugar

Preheat oven to 375 degrees. In mixing bowl, cream sugar and oil. Beat in egg, yogurt and lemon peel.

Combine soda and flour, then stir into batter just until all is moistened. Spoon batter into greased or lined muffin tins. Bake for 20 minutes.

To glaze: Combine lemon juice and sugar in a glass measuring cup and microwave for 25 seconds to dissolve sugar. Stir. Use a toothpick to poke 5 holes in each muffin. Pour a small amount of glaze over each muffin.