4 Tablespoons butter
5 Tablespoons honey
1 cup plain yogurt (I do not use non or low-fat anything)
grated rind of lemon
1/4 cup fresh-squeezed lemon juice
1 cup all purpose flour (I always use unbleached)
1 cup whole wheat flour
1&1/2 teaspoons baking soda
pinch of grated nutmeg
Method: Preheat oven to 375 degrees. Grease a 12-muffin pan, or use paper liners.
In a saucepan, melt the butter and honey together. Remove from heat and set aside to cool slightly. In a large bowl, beat together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Sift together dry ingredients and fold into the yogurt mixture just to blend. Fill prepared muffin pan. Bake for 20-25 minutes or until tops spring back lightly when touched. Allow to cool in pan 5 minutes before transferring to a wire rack. Serve warm or at room temperature.