When I came across these Lemon Yogurt Muffins on a blot I was reading, I thought this was perfect. We currently have at least ten lemons and a bunch of leftover yogurt so I didn't even have to shop for this recipe.
I'm a dough taster, and if the batter is good I'm confident the final product will be. I don't want to hear it about the raw eggs, I know, I know but so be it. I tasted this batter after it came together and didn't notice the lemon at all. It was very faint and so it tasted kinda like plain batter. So, I added a dash of almond extract...still nothing. So I added a bit more sugar and zest of one more lemon. Still nothing...but I decided to go with it.
The final product is as bland as the batter. The texture is also a little strange with these muffins--somewhere between angel food cake and crumpets...complete with lots of nooks and crannys, especially on the bottom. I don't think I'll make these again--they were ok with the added honey on them and they'd probably be good with jam and butter but they are not the spurt of lemony freshness I envisioned for a quick grab and go breakfast.
The recipe at Macheesmo.