Friday, May 30, 2014


6 tbsp butter, softened
1 cup sugar, divided
2 eggs
1/2 cup plain yogurt
2 tbsp fresh lemon juice
1 tbsp grated lemon peel
1/4 tsp lemon extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites

Preheat oven to 350 degrees.
Grease or paper-line 12 muffin cups; set aside.

In large bowl, beat butter and 2/3 cup of the sugar until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the yogurt, peel, juice, and extract.

In another bowl whisk together the flour, baking soda, and baking powder; add to the creamed mixture just until moistened. Fill prepared muffin cups 3/4 full.

Bake at 350 degrees 17 to 19 minutes or until a toothpick inserted in center comes out clean. Remove muffins from oven and increase oven temperature to 400 degrees.

Meanwhile, beat egg whites in a small bowl on medium speed until soft peaks form. Add remaining 1/3 cup of sugar, one tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form.

Pipe meringue onto tops of muffins, return to oven and bake until meringue is golden brown, 6 to 8 minutes.

Cool in pan 5 minutes then remove to wire rack to cool completely.

Refrigerate leftovers.

Note: This recipe is from TOH Cookbook, 2008.

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