Lemon Muffins

• 2 C flour
• 1/2 C sugar
• 1 1/4 TS baking powder
• 1/2 TS baking soda
• Pinch of salt
• Zest of 1 lemon
• 1 C light sour cream or vanilla yogurt
• 2 large pastured eggs
• 1/3 C melted unsalted butter - can use coconut oil also
• 1/2 C fresh lemon juice

Preheat oven to 375 degrees. Line a muffin tin with liners, or spray with cooking spray. Combine all of the dry ingredients plus the lemon zest into a large bowl and whisk to remove any lumps and to combine the mixture.
Make a well in the center of the dry ingredients, and add sour cream/yogurt, eggs, lemon juice, and melted butter. Whisk just until combined. You do not want to overmix. It will be a little lumpy, but that is okay. I always count when I whisk. I felt that was 27 was a good number to stop, sounds crazy, but it did the job. Fill muffin tins about 2/3 full.
Bake 15-18 minutes or until toothpick inserted in center comes out clean. They are best served slightly warm, but still taste pretty darn good at room temperature.