Another fav. recipe from Williams-Sonoma book "Breads"

Ingredients

2	cups unbleached all purpose flour
1/2	cup brown sugar
1 1/4	tsp baking powder
1	tsp baking soda
1/4	tsp salt
1/3	cup lemon juice
2	tsp lemon zest
1 1/4	cups plain yogurt, 2.5%
2	large eggs
5	tbsp butter, melted
1/2	cup almonds, chopped
1 1/2	tbsp brown sugar
1	tsp cinnamon

Directions

1. Preheat the oven to 375 F
   
   
2. Grease a 12-cup muffin pan
   
   
3. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center and pour in the yogurt, eggs, melted butter, lemon juice. Vigorously whisk together the wet and dry ingredients until thoroughly combined, about 20 strokes. The batter should be fluffry but slightly lumpy. Scrape down the sides of the bowl.
   
   
4. Spoon the batter into the muffin cups, filling each cup between three-fourths full and just short of its rim.
   
   
5. To make the topping, in a small bowl, stir together the almonds, sugar and cinnamon. Sprinkle about two teaspoons topping over each muffin.
   
   
6. Bake until golden around the edges and dry and springy to the touch, 16-20 minutes. A cake tester inserted into the center of a muffin should come out clean. Using a small spatula, remove each muffin from its cup and place on a rack
   
   
7. Serve warm or at a room temperature.
   
   

Categories

Citrus, Fruits, Nuts, Breakfast, Dessert, Snacks, American, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Bad points High in sugar