On cold days I enjoy hot muffins for breakfast -- they're usually easy to prepare (two bowls no mixer) and they bake in a jiffy -- I made these this morning and I liked that they were not overly sweet (because my DD says that muffins are just cupcakes without icing!)

LEMON YOGURT MUFFINS

2 c. flour

1 t. Baking powder

1 t. Baking soda

¼ t. Salt

¼ c. sugar

2 T. honey

2 eggs

1 ¼ c. plain yogurt

¼ c. butter, melted

1 T. grated lemon zest

Lemon Syrup:

⅓ c. lemon juice

⅓ c. sugar

3 T. water

Preheat the oven to 375 and butter (or line with muffin papers) the muffin tins

In a small mixing bowl, stir and toss together the flour, baking powder, baking soda and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter and lemon zest and beat until thoroughly mixed. Add the combined dry ingredients and beat just until blended.

Spoon the batter into the prepared muffin tins, filling each cup about ⅔ full. These should bake for about 15 minutes or until the tops are delicately browned and a toothpick or straw inserted in the center comes ou clean.

While the muffins bake, prepare the syrup. Combine the lemon juice, sugar and water in a small saucepan. Bring to a boil, boil for 1 minute, then set aside.

When the muffins are done, remove the pan from the oven and gently poke the top of each muffin two or three times with a fork. Drizzle about 2 teaspoons of the syrup over each hot muffin, letting it run over the top and around the edge. Let cool in the pans for a few minutes, then remove. Serve warm or at room temperature.