Lemon Meringue Muffins
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 1 dozen.
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
Ingredients
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6 tablespoons butter, softened
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1 cup sugar, divided
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2 large eggs, room temperature
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1/2 cup plain yogurt
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2 tablespoons lemon juice
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1 tablespoon grated lemon zest
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1/4 teaspoon lemon extract
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1-1/3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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2 large egg whites
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, lemon juice, zest and extract.
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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 a toothpick inserted in center comes out clean. Remove from the oven. Increase oven setting to 400°.
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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.
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4.
Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
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5.
Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 muffin: 188 calories, 7g fat (4g saturated fat), 52mg cholesterol, 135mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
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