2 1/4 c. flour
3/4 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
Dash salt
1/2 c. soft butter
3 tbsp. lemon juice
1 grated peel of lemon
1/8 tsp. lemon extract
3 drops yellow food color
8 oz. plain yogurt
2 egg whites

Combine and sift together flour, sugar, baking powder, soda and salt. Using a pastry blender, cut in butter, until coarse crumbs. Stir lemon extract and food color into yogurt. Add yogurt, egg whites, lemon juice and lemon peel to flour mixture. Mix just until flour mixture is moistened. Spoon into non stick sprayed 2 1/2 or mini muffin pans. Bake at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean. Remove from pans immediately and cool on rack. Makes 2 dozen. These are better the second day, when the flavor is enhanced.