6 tbsp. honey
4 tbsp. unsalted butter
1 c. plain yogurt
1 egg
1/4 c. freshly squeezed lemon juice
1/2 tsp. freshly grated lemon rind
2 c. whole wheat flour
A few dashes of nutmeg
1 1/2 tsp. baking soda
1/2 c. chopped raw pecans

Melt the butter and honey together. Remove from heat. Beat together yogurt, egg, lemon juice and lemon rind. Add butter and honey. Beat well, sift together the dry ingredients. Make a well in the center and add the wet ingredients. Stir briefly in quick, decisive strokes. Fill buttered muffin tins 2/3 full and bake at 375 degrees for about 25 minutes.