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Fruit - Lemon Yogurt Muffins Post by :aveblein Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3107

Click below to download : Fruit - Lemon Yogurt Muffins (Format : PDF)

Fruit - Lemon Yogurt Muffins

2 Cups flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
1/4 Cup sugar
2 Tablespoons honey
2 Eggs
1 1/4 Cup (14 ounces) plain yogurt, room temperature
1/4 Cup melted butter
1 Tablespoon grated lemon peel

Lemon Syrup:
1/3 Cup lemon juice
1/3 Cup sugar
3 Tablespoons water

Preheat oven to 375. Grease 12 muffin pans.

Combine flour, baking powder, soda and salt; set aside. In another bowl, combine sugar, honey, eggs, yogurt, butter and rind. Add dry ingredients and mix. Spoon into greased muffin tins. Bake at 375 degrees for 15 minutes or until wooden pick in center tests done.

To make syrup, combine ingredients in a saucepan; boil 1 minute. Drizzle syrup over warm muffins.

Makes 12 muffins.
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Fruit - Lemon -  Lemonade Fruit - Lemon - Lemonade

Fruit - Lemon -  Lemonade
1 cup of fresh squeezed lemon juice 4 cups of cold water 2/3 cup of superfine sugar 1 cup of crushed ice Just put this all in a large juice container and shake it up and pour over ice. Adjust the sugar to your liking.

Fruit - Lemon -  Lemon Trifle Fruit - Lemon - Lemon Trifle

Fruit - Lemon -  Lemon Trifle
14 ounce can sweetened condensed milk 8 ounce lemon yogurt 1/3 cup lemon juice 2 teaspoons grated lemon rind 2 cups whipped topping 10 inch angel food cake -- cubed 2 cups fresh raspberries 1/2 cup flaked coconut -- toasted fresh mint -- optional In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint, if desired.