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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.Nancy Kearney, Massillon, Ohio 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 king arthur unbleached 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.
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