1 3/4 c. flour
3/4 c. sugar
1 tbsp. grated lemon rind
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
8 oz. lemon yogurt
6 tbsp. melted butter, cooled
1 egg
1 tsp. fresh lemon juice

GLAZE:

1/4 c. fresh lemon juice
3 tbsp. sugar
1 1/2 tsp. grated lemon rind

In a large bowl, mix flour, sugar, lemon rind, baking powder, baking soda, and salt. Make a well in the center of mixture. In another bowl, whisk together lemon yogurt, butter, egg, and lemon juice. Add this wet mixture to the well and stir into dry ingredients just until blended (might still be slightly lumpy). Spoon batter into 12 (2 1/2 inch) muffin cups which have been well greased or lined with paper cupcake holders. Bake at 400 degrees for 20 minutes or until center tests done.

Prepare glaze by mixing together in a small pan lemon juice, sugar, and lemon rind. Heat and stir until sugar dissolves. Put muffins onto a rack and pierce about 8 holes in each. Drizzle the hot glaze over, repeating until all is absorbed. Makes 12 muffins.