Lemon Muffins

Original Recipes
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Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs at room temperature
1/3 cup light brown sugar (measure loosely if you don't it too sweet)
1 cup milk, 2 % fat
6 tbsp unsalted butter, melted
1 tbsp lemon zest

optional flavor: blueberries, chocolate chips, broken roasted almond, broken roasted walnut, raisin etc

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My revised recipes:
- replace 6 tbsp butter with 6 tbsp cooking oil
- replace 1 cup milk with 1/2 cup milk + 1/2 cup vanila yogurt (2 % fat).
- use optional flavors like berries etc as topping instead of inside the batter. I did all the optional flavors in 24 cups muffins as topping.
- i baked them in 375F.

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Tools:
12 cups muffin pan with paper liners
preheat oven at 425F (220C)

Methods:
- In one big bowl, stir together the flour, baking powder, baking soda, salt.
- In another bowl, whisk eggs and sugar until blended. Whisk in milk, butter and lemon zest.
- Make a well in the dry ingredients, pour wet ingredients into the well in few batches. Each batch, move some dry ingredients into the well. Do not stir them.
- Add optional flavor such as berries or nuts etc.
- Stir mixture in few strokes and make sure dry ingredients are evenly moistened. Mixtures will be lumpy. Do Not over mix.
- Spoon the batter into muffin cups, filling them three quarter full.
- Bake for 15- 18 minutes or insert toothpick and come out clean.