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Lemon Meringue Muffins

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio

12 ServingsPrep: 25 min. Bake: 25 min.

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

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 the yogurt, lemon juice, peel and extract. Combine the
flour, baking powder and baking soda; add to creamed mixture just
until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at
350° for 18 minutes. Meanwhile, in a small bowl, beat egg whites
on medium speed until soft peaks form. Gradually beat in remaining
sugar, 1 tablespoon at a time, on high until stiff glossy peaks form
and sugar is dissolved.
Transfer meringue to a heavy-duty resealable plastic bag; cut a small

2 of 2

Lemon Meringue Muffins (continued)

Directions (continued)

hole in a corner of bag. Pipe onto muffins. Bake 5-8 minutes longer
or until meringue is golden brown and a toothpick inserted into the
muffin comes out clean. Cool for 5 minutes before removing from pan
to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutrition 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.