Chewy Moist Lemon Muffins

My friend turned 65 this past year. To celebrate he decided to take his friends out for dinner. What do you give a man who has everything - why a birthday cake of course. What do you give a group that is no longer eating hefty slices of cake - why muffins of course. Since they were birthday muffins, I iced them with icing sugar moistened with lemon juice, just enough to make it spreadable. These are not normal muffins; they are dense, moist and explode with lemon flavour. By adding the pulp of the lemon, the muffin is heavier.

1/2 cup butter
2 cups of flour, sifted with
1 tbsp baking powder
3/4 cup plain yogurt
zest and pulp of one lemon - remove seeds
1 tsp vanilla
1 cup granulated sugar
2 eggs

Beat the butter and add the sugar. In a blender, mix all the wet ingredients until the pulp is broken into fine threads. Sift the flour with the baking powder. Mix the wet and dry ingredients in shifts. Spoon the batter into greased muffin tins. I made 9 medium sized muffins. If you wanted smaller ones, you would spoon the batter into the 12 muffin holes. Bake at 350 for 20 minutes. Test with a toothpick before removing from the oven. Cool, then ice.

I took them to the restaurant in a square tin and provided a candle for each of us. The waiter took our picture. A little joy!