Lemon Yogurt Muffins Go Great With a Steaming Cup of Coffee

“I’ve had this recipe since September 1980,” Marlyn Paul writes, “a friend I hadn’t worked with since 1958 returned to work and gave this to me. We all love it. It’s great for camp-outs and coffee mornings.”

LEMON YOGURT MUFFINS

1 (8-ounce) carton lemon yogurt

1/3 cup butter or margarine, melted

2 cups buttermilk baking mix

1/4 cup sugar

1 egg, beaten

1/2 teaspoon baking soda

In bowl combine lemon yogurt, melted butter, buttermilk baking mix, sugar, egg and baking soda. Blend well, but do not overmix. Refrigerate 1 hour. Turn into 12 paper-lined muffin cups. Bake at 400 degrees 15 minutes. Makes 12 muffins.

--MARLYN PAUL

Burbank