Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine margarine, lemon rind, 2 tablespoons lemon juice, eggs, and yogurt; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon batter into each of 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden.
Combine 2 tablespoons lemon juice and 1 1/2 tablespoons sugar in a small saucepan; bring to a boil. Cook 2 minutes or until slightly thick. Brush muffins with lemon glaze; remove from pans.
The texture of these muffins wasn't quite what I was expecting, as they turned out to be more like shortbread or a drop biscuit. I agree with one other reviewer in that 20 minutes is just too much time at 400, they just overcook. Most certainly, do not omit the glaze, it's important. These were OK, but I doubt that I'll make again.
Delicious! The batter seemed a bit stiff. I noticed that my carton of yogurt was only 6 ounces, and added 2 ounces of sour cream to make up the difference. I also used a powdered sugar glaze with lemon juice and lemon zest, instead of boiling sugar on the stove.
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