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Prep 15min
Total1hr35min
Servings16
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Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
2/3
cup sugar
1
teaspoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt
2
eggs, room temperature
1/3
cup canola oil
1
tablespoon grated lemon peel
1/3
cup fresh lemon juice
3/4
cup Yoplait® Fat Free plain yogurt (from 2-lb container), room temperature
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Steps
1
Heat oven to 350°F. Generously grease 8 fluted tube muffin cups with cooking spray or shortening. In medium bowl, stir together flour, sugar, baking powder, baking soda and salt; set aside.
2
In large bowl, beat remaining ingredients with whisk until well blended. Gradually beat in flour mixture until well combined and batter is fluffy. Divide batter evenly among fluted muffin cups.
3
Bake 15 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 2 minutes. Place cooling rack upside down over muffin pan. Turn rack and pan over; remove pan. Cool completely, about 1 hour.
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If you do not have a fluted tube muffin pan, this recipe yields 12 regular-size cupcakes.
Did you know grated peel can be frozen? Frozen peel can be used exactly as fresh without defrosting.
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