These airy lemon muffins develop a delectable slightly crusty top because they've been sprinkled with sugar before baking.

1 c. sugar
5 tbsp. butter
2 eggs or 1/2 c. egg substitute
2 1/2 tsp. grated lemon zest
1 c. plain low-fat yogurt or buttermilk
1 tsp. baking soda
1/4 tsp. salt
2 c. all-purpose flour
sugar (optional)

Cream butter and 1 cup sugar together in large bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and yogurt. Combine baking soda, salt, and flour. Stir into yogurt mixture.

Divide batter among 12 paper-lined muffin cups. Sprinkle top of each muffin with about 1/2 teaspoon sugar, if desired.

Bake at 375°F for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean.

Makes 12 muffins.

NOTE: To prepare batter in food processor, combine butter and sugar and process until creamed. Add eggs and pulse briefly just to incorporate. Add lemon zest and yogurt and pulse to combine. Add remaining ingredients, except sugar. Process until just combined. Proceed as above.