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Lemon Yogurt Muffins
  • 3 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 T. grated lemon zest
  • 1 c. chopped pecans
  • 1 c. vegetable oil
  • 1 3/4 c. sugar
  • 3 large eggs
  • 2 c. plain yogurt or sour cream
  • 1/4 c. fresh lemon juice
  • Glaze:
  • 3 c. sifted powdered sugar
  • juice of 1 1/2 lemons
  • grated zest of 2 lemons
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 at 350 degrees for 25 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.
Provided by:
Southwest Family Citrus

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