1/2 cup buttermilk or milk
(if using buttermilk the batter might be a bit thicker just add a little extra water or milk so its not too thick)
1/2 cup plain non fat yogurt
6 tablespoons canola oil
1 teaspoon cinnamon
Preheat oven to 400.
Grease your muffin tin with non stick cooking spray or use paper muffin liners.
Combine flour, sugar, b.soda and salt. set aside.
Take your three lemons and grate all the lemon rind off and put the rind in the bowl with the dry ingredients. Then you will need to squeeze all the juice from the three lemons. Make sure you strain the juice so the seeds don't fall in. Then pour it into the dry ingredients bowl. Mix well.
In a separate bowl mix eggs, buttermilk or milk, yogurt, and oil. Then slowly add it to the dry ingredients.
Then spoon the batter into a muffin tin of choice. 12 regular size or 6 large. I used a muffin tin for 6 large muffins.
Place into the oven and bake 20 min.
Insert a toothpick to check for doneness.
about 1/4 cup confectioners sugar or a little more
rind and juice from one lemon
Mix together and decide if you need more juice or sugar.
after the muffins cool drizzle a little on top of each muffin before serving. I also sprinkled a little confectioners sugar on top of the glaze.