Ingredients:
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups plain yogurt
1 eggs
1/4 cup lemon juice
1 lemons, peeled and chopped
1/4 cup granulated sugar
1/2 fresh lemon rind, peeled and chopped
1/2 lemons, juice of
Directions:
Preheat the oven to 400F (200C).
In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
Add the wet ingredients to the dry, mixing only until blended.
Fill 12 well-greased muffin cups two thirds full.
Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
Bring to a boil and reserve.
When the muffins are baked, prick all over with a toothpick.
Do not remove them from the pan until cooled.
Brush the warm syrup on the hot muffins.
Servings: 12
Time preparation: 20 min.
Time total: 55 min.