In a medium glass or ceramic mixing bowl, combine flour, baking soda, salt, nutmeg and, if desired, nuts. Set aside.

In a medium saucepan over low heat, stir honey and butter together until butter is melted. Remove from heat. When cool, add yoghurt, egg, lemon juice, and lemon zest. Stir until combined.

Stir lemon mixture into dry ingredients until moistened. Bake at 375ºF in greased muffin cups for 20 to 25 minutes, until golden or a toothpick inserted into center of muffin comes out clean.

Makes 12 muffins.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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