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.
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.
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.
Microwave remaining honey syrup on High for 30 seconds or until warm.
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.
Ingredients
Directions
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.
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.
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.
Microwave remaining honey syrup on High for 30 seconds or until warm.
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.
