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Lemon Yogurt Muffins
From Stop and Smell the Rosemary
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
2 to 3 tablespoons grated lemon zest
1 cup chopped pecans
1 cup vegetable oil
1¾ cups sugar
3 large eggs
2 cups plain yogurt or sour cream
¼ cup fresh lemon juice
Glaze:
3 cups sifted powdered sugar
Grated zest of 2 lemons, minced
Juice of 1½ lemons
Preheat oven to 350 degrees. Lightly grease muffin pans. Combine flour, salt, baking powder, baking soda, lemon zest and pecans in a large bowl. Combine oil, sugar, eggs, yogurt and lemon juice in a separate bowl. Combine flour and egg mixtures, mixing until blended. Pour into muffin cups. Bake 25 to 30 minutes, or until muffins are slightly brown at the edges.
Combine powdered sugar, lemon zest and lemon juice in a small bowl. Spread glaze on warm muffins. Serve immediately.
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