By Karin Brosnan - Saturday, March 07, 2015
I just had to share this recipe with all of you because they turned out so light and fluffy and the lemon flavor is amazing! Probably I should put this recipe on our cooking blog but I haven't been able to keep up on that blog so I am posting it here :)
The bulk of the batter is made and is quite thick until you add yougurt
And egg whites beaten until stiff..that is the magic!
Hopefully you can see the difference in the batter in the pic below it is lighter in color and consistency.
I always use a small ice cream scoop to plop the batter into the paper cups...so much easier!
They really are so fantastic..there was not one left!
I changed the recipe slightly by adding a glaze to the tops of the muffins once they were baked
Adapted recipe from Food.com