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Source: Stop and Smell the Rosemary

Lemon Yogurt Muffins
A simple and tasty treat!
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Serves: Yields 2 dozen muffins
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
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3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2-3 tablespoons grated lemon zest
1 cup chopped pecans
1 cup Vegetable Oil
1 3/4 cups sugar
3 large eggs
2 cups plain yogurt
1/4 cup fresh lemon juice
3 cups Powdered sugar, sifted
2 lemons grated lemon zest, minced
1 1/2 lemons fresh lemon juice

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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