••••LEMON MERINGUE MUFFINS••••

(Source: Taste of Home magazine & Nancy Kearney & photos also)

•••PREP: 25 MIN. ••BAKE: 25 MIN.

•••MAKES: 1 DOZEN

•6 TB butter, softened

•1 cup sugar

•2 eggs

•1/2 cup plain yogurt

•2 TB lemon juice

•1 TB grated lemon peel 

•1/4 tsp. lemon extract

•1-1/2 cups all-purpose flour

•1/2 tsp. baking powder

•1/2 tsp. baking soda

•2 egg whites

1. Preheat oven to 350 degrees. 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.

3. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Remove from the oven. Increase oven temperature to 400 degrees.

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

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

6. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.