A light and tasty recipe — great for a mid-day snack!

Lemon Meringue Muffins

Ingredients

6 tablespoons butter, softened
1 cup sugar, divided
2 large 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 large 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 paper-lined muffin cups three-fourths full.

~Bake 17 to 19 minutes (or until a toothpick inserted in center comes out 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 meringue onto muffins. Bake 6 to 8 minutes longer or until meringue is golden brown.

~Cool five minutes before removing from pan to a wire rack.

~Serve warm. Refrigerate leftovers.

~Makes one dozen.