Lemon-Yogurt Tea Cakes

• 2-1/4 cups all-purpose flour
• 1 cup sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 1 cup fat-free plain yogurt
• 3 large egg whites, room temperature
• 2 tablespoons lemon juice
• 4 teaspoons grated lemon zest
• 1 teaspoon lemon extract

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Whisk the yogurt, egg whites, lemon juice, zest and extract; stir into crumb mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

flour, sugar, baking powder, baking soda, salt, cold butter, yogurt, egg whites, lemon juice, lemon zest, lemon

Taken from www.tasteofhome.com/recipes/lemon-yogurt-tea-cakes/ (may not work)