Lemon Muffins

Level: Easy
Servings: 12 Muffins
Preparation: 30 min
Cooking: 15 min

Ingredients

For the Muffins

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 2 tbsp honey
• 2 eggs
• 1 cup Vermont Quark
• 1/4 cup melted butter
• 1 tbsp lemon zest

For the Lemon Glaze Topping

• 1/3 cup lemon juice
• 1/3 cup sugar
• 3 tbsp water

Directions

Preheat oven to 375°F

Line a twelve section standard muffin pan with paper cups, or butter or spray with vegetable oil.

Whisk together the dry ingredients in a large mixing bowl. Whisk the wet ingredients in a smaller bowl. Fold the wet ingredients into the dry, mixing just to combine, leaving no dry patches of flour. Over mixing will produce a tough muffin.

Portion out the batter into the muffin pan and bake in the middle of the oven for about 15 minutes, or until a cake tester inserted into the center comes out clean. Cool the muffins on a rack, tipping each one up in the pan to cool their bottoms.

Meanwhile, bring the lemon glaze to a quick boil, lower the heat and simmer long enough to reduce by one half and thicken the glaze.

Poke the tops of the muffins with a fork and drizzle 2 teaspoons each into the muffins, letting it spread freely over the top.

Barbara’s Suggestion

Quark lends a good protein boost to these light, tangy muffins. They’re a real treat and a decided relief from those giant, dense, overly sweet store-bought muffins. One tends to forget how easy it is to make proper muffins and these keep quite well — if they aren’t all snatched from the bread box when your back is turned.