Lemon Muffins

2 c. flour 1 t. baking powder

1 t. baking soda 1/2 t. salt

1/2 c. sugar Zest of 1 lemon

1/4 c. fresh lemon juice 2 T. oil

1 t. vanilla 1 egg

8 oz. low fat lemon yogurt

Mix well, wet ingredients in bowl. Add dry ingredients all at once and stir on top then fold together with wet ingredients. Spoon batter into greased muffin cups. Makes 12. Bake at 375 degrees for 15 -18 minutes.

Variation: Use orange items instead of lemons and reduce sugar.