Triple Lemon Muffins

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.