Vegetable oil cooking spray
1 large egg
1-3/4 cups all-purpose flour
3 Tbsp. Butter or margarine, melted and cooled
3/4 cup granulated sugar
1 tsp. Baking soda
1 Tbsp. Fresh lemon juice
1/4 tsp. Salt
1 Tbsp. Finely grated lemon zest
1 cup lowfat or nonfat lemon, vanilla or plain yogurt
1/4 tsp. Pure lemon extract
Heat oven to 350 degrees. Spray 12 standard-sized (3 oz. Each) muffin cups with vegetable oil cooking spray. Whisk together flour, sugar, baking soda and bowl. Whisk together yogurt, egg, butter, lemon jice, lemon zest and lemon extract in a large mixing bow. Add dry ingredients to yogurt mixture and stir with a rubber spatula just until blended; don't over mix. Evenly divide batter among muffin cups, using about 1/4 cup per muffin. Bake for 20 to 22 minutes, or until golden brown. Remove muffins from tin immediately. Allow to cool slightly on a rack, but they are best served warm.
NOTE: I try to use vanilla or lemon yogurt, but I skip the lemon zest (too much trouble). I just put in a little extra lemon extract. These muffins are delicious (best when they are just out of the oven).
Sat Fat: 2g