From: Parkview Bed & Breakfast

Lemon Yogurt Muffins

2 Cups flour
1 Teaspoon baking powder
1 Teaspoon baking powder
1/4 Teaspoon salt
1/4 Cup sugar
2 Tablespoons honey
2 Eggs
1 1/4 Cup (14 ounces) plain yogurt, room temperature
1/4 Cup melted butter
1 Tablespoon grated lemon peel

Lemon Syrup:
1/3 Cup lemon juice
1/3 Cup sugar
3 Tablespoons water

Combine flour, baking powder, soda and salt; set aside. In another bowl, combine sugar, honey, eggs, yogurt, butter and rind. Add dry ingredients and mix. Spoon into greased muffin tins. Bake at 375 degrees for 15 minutes or until wooden pick in center tests done. To make syrup, combine ingredients in a saucepan; boil 1 minute. Drizzle syrup over warm muffins. Makes 12 muffins.