Lemon Meringue Muffins

TOTAL TIME: Prep: 25 min. Bake: 25 min.

MAKES: 12 servings

Ingredients

• 6 tablespoons butter, softened


• 1 cup sugar, divided


• 2 eggs


• 1/2 cup plain yogurt


• 2 tablespoons lemon juice


• 1 tablespoon grated lemon peel


• 1/4 teaspoon lemon extract


• 1-1/3 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 2 egg whites

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.


2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°.


3. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.


4. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.


5. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts

1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Written by Alice

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