Here is a delicious recipe:
Zesty Lemon Muffins/ Scones
Makes 12
2 cups flour
1/2 cup sugar/splenda
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. grated lemon zest
1/4 cup poppy seeds
2 Tbs. fresh lemon juice
4 egg whites
1 carton (8 ounce) fat free lemon (or vanilla) yogurt
12 slices lemon, very thin, cut into 1/4
Syrup Topping:
3 Tbs. Sugar/splenda
1/2 cup water
1 tsp. grated lemon zest (yellow part of rind only)
3 Tbs. fresh lemon juice
Syrup directions:
Combine the sugar, water, lemon rind and juice in a small saucepan and
bring to a boil, stirring to dissolve sugar. Simmer for 4 minutes. Set
aside.
Muffin Batter directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda,
poppy seeds
and salt and mix well. In a small bowl, combine the lemon zest, lemon
juice, egg whites and
yogurt and mix well. Add the wet mixture to the dry mixture, and
stir just until moistened. Do not overmix. Spray 12 muffin-tin cups with
cooking spray. Fill cups with batter. Sprinkle 1/4 teaspoon sugar on each
muffin. Bake for about 17 minutes,
or until golden brown.Remove from the oven and spoon the lemon syrup over
muffins while still warm. Spoon about 1 teaspoon syrup over each muffin;
when you've done
them all, repeat. Leave the muffins in the pan until cool.
Add a slice of lemon to the tops of each muffin.