Glazed Lemon Muffins

Glazed Lemon Muffins
(from The Enchanted Broccoli Forest by Mollie Katzen)

Ingredients:
a little butter or oil for the pan (if it's not nonstick)

6 Tbs. brown sugar
4 Tbs. melted butter
1 cup yogurt
1 egg
1/4 cup fresh lemon juice
1/2 tsp. grated lemon rind

2 cups unbleached white flour
a few dashes of nutmeg
3/4 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

DELIGHTFUL OPTIONAL ADDITIONS:
1/2 cup minced nuts
1 cup raspberries (fresh, or frozen unsweetened--defrosted and drained)

GLAZE:
5 Tbs. granulated sugar
1/4 cup fresh lemon juice
1/2 tsp. grated lemon rind

1. Preheat oven to 375F. Lightly grease 12 muffin cups, if they're not nonstick.
2. Combine the brown sugar, melted butter, yogurt, egg, lemon juice, and lemon rind in a medium-sized bowl and beat well.
3. In a separate medium-sized bowl, sift together the dry ingredients. Make a well in the center, and pour in the wet mixture. Stir briefly, in quick, decisive strokes. If you so desire, stir in the optional nuts and/or raspberries.
4. Fill the muffin cups just up to the rim. Bake for 15 to 20 minutes, or until a toothpick inserted all the way into the center comes out clean. Remove the muffins from the pan right away, and cool on a rack for about 10 minutes before glazing.
5. To prepare the glaze, combine the glaze ingredients in a small saucepan. Bring to a boil and lower heat to a simmer. Let it cook for 5 minutes, then remove from heat and let it cool for 5 minutes. Spoon about 1 to 2 tsp. glaze onto the top of each muffin--it will soak in. Let the glazed muffins stand for about 10 minutes before serving .