This recipe is based on one I got from Epicurious many years ago and have been using as my sole muffin recipe ever since. It can be flavored any number of ways. This is my favorite flavor combo.

Ingredients

2 1/4 cups all purpose flour 1 1/2 cups packed brown sugar 1 tsp baking soda 1 egg 1 1/2 cups plain yogurt 1/2 cup vegetable oil 1 tsp lemon extract Dried cranberries or blueberries

Glaze One lemon, zested and juiced 1/3 cup white sugar

Directions

Combine dry ingredients in a bowl and mix well. Stir in lemon zest and dried fruit.

In another bowl, combine yogurt, oil, vanilla and the egg. Beat together until smooth.

Add wet ingredients to dry.

Fill greased muffin tins all the way (will rise nicely) or use cupcake liners and bake at 375 F for about 25 minutes.

Stir together lemon juice and white sugar to make a thick glaze. When slightly cooled, remove from muffin tin onto cooling rack. Use a toothpick to poke holes in the tops of the baked muffins while they are still hot from the oven and slather the glaze on. It will be a messy business but well worth it. When they cool, the tops will be sticky and encrusted with sugary goodness.

You can use whatever extract and fruit you like, add nuts, and/or make a crumble topping. These muffins are moist and light and sweet