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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Light, tender and tangy, these little lemon cakes will be the belle of the brunch. Theyâre also great for lunch, supper or snacking.Ruth Burrus, Zionsville, Indiana Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1 cup sugar |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup cold butter |
1 cup (8 ounces) fat-free plain yogurt |
3 egg whites |
2 tablespoons lemon juice |
4 teaspoons grated lemon peel |
1 teaspoon lemon extract |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the yogurt, egg whites, lemon juice, peel and extract; stir into crumb mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: about 1 dozen.
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