This is my oldest daughter’s all-time favorite muffin recipe! You can add 1 tablespoon poppy seeds or ½ cup nuts or ½ cup blueberries for variety.
1 ½ tablespoons grated lemon rind
1 ½ medium lemon, squeezed
2 cups unbleached all-purpose flour
1 heaping teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
½ cup water
½ cup lemon yogurt
4 teaspoon oil
Preheat oven to 375 degrees. Lightly butter twelve 3 ½ to 4-ounce muffin cups.
In a large bowl combine all ingredients and stir until combined. It will be a little thick, but moist.
Spoon out batter into prepared muffin cups, filling half full.
Bake 15-20 minutes or until a tooth pick comes out clean.
Cool for 10 minutes before removing.
This is a recipe I found in the book Bakin’ Without Eggs by Rosemarie Emro. Please pass it along. Thank you!