These tasty citrus muffins can be for a breakfast on the go or a treat any time of day.
You will need: 
Batter
1 bag Sturdiwheat Lemon Corn Bread Mix
1/3 c. soft butter
1 ¼ c. water
8 oz. lemon Yogurt
Icing
½ c. Powdered sugar
2 tsp. lemon juice
Prepare one bag of Sturdiwheat Lemon Corn Bread batter as directed plus stir in the 8 oz. of lemon yogurt and pour into a greased or lined muffin pan. Bake 25 to 30 minutes at 350°. While baking, mix ½ c. of powdered sugar and 2 tsp. of lemon juice until smooth. Drizzle over warm muffins and serve. Yield: 12—2 ½ inch muffins.