1. Preheat the oven to 400º. Spray 12 muffin cups, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
2. In a large bowl, use an electric mixer or a whisk to beat the eggs, honey, sugar, lemon zest, lemon juice, yogurt, and melted butter for several minutes, until light and creamy. Sift the flour, baking powder, baking soda, and salt over the egg-honey mixture and gently fold in until the batter is smooth. (If you overmix, the muffins won't be fluffy.)
3. Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for 18 minutes, or until light golden brown and a toothpick inserted in the center comes out clean.
1. Put ingredients, in order, into small bowl. Mix until softened.
How kids can help: Let your child help you measure ingredients, mix the batter, and fill the muffin tins.
*Note: Honey should be off-limits for children under 1 year old.