Preheat oven to 375˚. Line a twelve section standard muffin pan with paper cups, or butter or spray with vegetable oil.
Whisk together the dry ingredients in a large mixing bowl. Whisk the wet ingredients in a smaller bowl. Fold the wet ingredients into the dry, mixing just to combine, leaving no dry patches of flour. Over mixing will produce a tough muffin.
Portion out the batter into the muffin pan and bake in the middle of the oven for about 15 minutes, or until a cake tester inserted into the center comes out clean. Cool the muffins on a rack, tipping each one up in the pan to cool their bottoms.
Meanwhile, bring the lemon glaze to a quick boil, lower the heat and simmer long enough to reduce by one half and thicken the glaze.
Poke the tops of the muffins with a fork and drizzle 2 teaspoons each into the muffins, letting it spread freely over the top.
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For the muffins
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 2 tbsp honey
- 2 eggs
- 1 cup Vermont Quark
- 1/4 cup melted butter
- 1 tbsp lemon zest
For the lemon glaze topping
- 1/3 cup lemon juice
- 1/3 cup sugar
- 3 tbsp water
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Quark lends a good protein boost to these light, tangy muffins. They’re a real treat and a decided relief from those giant, dense, overly sweet store-bought muffins. One tends to forget how easy it is to make proper muffins and these keep quite well – if they aren’t all snatched from the bread box when your back is turned.
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