Tonight, in my happiness, I am baking lemon yogurt muffins. I've adapted my basic muffin recipe with the addition of granulated lemon peel (purchased at Fresh Market) and the substitution of vanilla yogurt for sour cream. They're just coming out of the oven now, and they smell great!
Tonight, muffins, and at a date to be determined in 2012, my daughter's wedding cake. Love it.
LEMON YOGURT MUFFINS
makes 2 dozen
Prepare muffin tins with liners or by spraying with vegetable spray
1/2 cup butter, softened
2 cups sugar
4 eggs
1 tablespoon vanilla
2 tablespoons granulated lemon peel (or the zest of one lemon)
2 cups vanilla yogurt
3.5 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Cream butter with sugar for 3 minutes. Add vanilla extract and lemon peel. Add eggs, one at a time, beating well after each addition. Add vanilla yogurt and mix well.
Add flour, baking powder, baking soda, and salt, all together. Mix on lowest speed until well combined. Don't worry, you can mix this beyond just being moist. Make sure all the dry ingredients are well incorporated, stopping to scrape the bowl once or twice.
Bake at 375 degrees F for 20 minutes. Cool for 20 minutes and remove to wire rack to cool completely. Sift confectioners sugar over top.
