Lemon Meringue Muffins Recipe

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

    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.

    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°.

    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.

    Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
    Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
sours:http://www.tasteofhome.com/recipes/lemon-meringue-muffins