In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.
2
3
Spoon batter into greased 6-cup nonstick muffin pan. Bake in 325°F (160°C) oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes.
4
5
Honey Syrup and Yogurt Topping: In microwavable measuring cup, combine honey and lemon juice; remove 2 tsp (10 mL) of the honey syrup to small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover and refrigerate.
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7
Microwave remaining honey syrup on High for 30 seconds or until warm.
8
Remove cakes from pan and generously brush all over with some of the honey syrup. Place upside down on serving plates. Let cool for at least 10 minutes. (Make-ahead: Store, covered, at room temperature for up to 2 days.) Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping.
In large bowl, whisk together flour, sugar, baking powder, lemon rind and salt. In another bowl, whisk together egg, milk, honey and oil; pour over dry ingredients and stir just until moistened.
2
3
Spoon batter into greased 6-cup nonstick muffin pan. Bake in 325°F (160°C) oven for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes.
4
5
Honey Syrup and Yogurt Topping: In microwavable measuring cup, combine honey and lemon juice; remove 2 tsp (10 mL) of the honey syrup to small bowl; stir in yogurt and lemon rind to make yogurt topping. Cover and refrigerate.
6
7
Microwave remaining honey syrup on High for 30 seconds or until warm.
8
Remove cakes from pan and generously brush all over with some of the honey syrup. Place upside down on serving plates. Let cool for at least 10 minutes. (Make-ahead: Store, covered, at room temperature for up to 2 days.) Drizzle remaining honey syrup all over each cake. Top with a dollop of yogurt topping.
