Lemon Meringue Muffins

• 6 tablespoons butter, softened
• 1 cup sugar, divided
• 2 large eggs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 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

1. Preheat oven to 350u0b0. 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, zest and extract.
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 400u0b0.
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.
4. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
5. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

butter, sugar, eggs, plain yogurt, lemon juice, lemon zest, lemon extract, flour, baking powder, baking soda, egg whites

Taken from www.tasteofhome.com/recipes/lemon-meringue-muffins/ (may not work)