LEMON & HONEY MUFFINS

Honey has been used for centuries to fight bacteria.  It may also halt the growth of the bacteria that can cause stomach ulcers.  Consider adding more of it to you diet.

1 cup all purpose flour
1/2 cup white whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup honey
1/4 cup lemon juice
1/4 cup butter, melted
1/2 tsp grated lemon peel

Drizzle:
1/4 cup powdered sugar
1 tsp lemon juice
additional grated lemon peel for garnish

Preheat oven to 375 degrees.
Line 10 muffin cups with paper liners or lightly grease.

In a large mixing bowl, combine both flours with the baking powder, baking soda, and salt.

In another bowl, combine the egg, honey, lemon juice, butter, and lemon peel.  Stir into the flour mixture just until moistened.

Pour batter into the muffin cups filling each half full.

Bake at 375 degrees for 15 to 18 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in pan on wire rack for 10 minutes; remove from the pan and allow to cool to warm.

In a small bowl, combine the powdered sugar and lemon juice to make drizzle.  Drizzle over warm muffins then sprinkle muffins with the additional lemon peel.

Note: I got this recipe some years ago from a Healthy Cooking magazine.