Lemon Walnut Muffins

Cream the sugar and softened butter or margarine until pale and fluffy. Beat in the eggs, one at a time, then the yogurt or buttermilk, lemon peel, salt, soda and walnuts.

Gradually add the flour, mixing until well blended.

Spoon into greased or paper lined 2 3/4-inch muffin cups. Bake at 375° for 18 to 20 minutes until springy to the touch.

Makes 18 muffins.