Nonstick spray (Pam)
2 lemons
2 1/4 c. flour
1 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. light spread (1 stick)
8 oz. plain yogurt
1/4 c. frozen egg (substitute)
1 tsp. lemon extract

Preheat oven to 350 degrees. Spray muffin pan with Pam. From lemons, grate peel and squeeze 2 tablespoons juice. In large bowl, mix flour, sugar, baking powder, baking soda and salt. With pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in yogurt, egg substitute, lemon extract, lemon peel and juice, just until flour mixture is moist; spoon batter into muffin pan. Bake 20-30 minutes or until a toothpick comes out clean. Serve warm, or cool on a wire rack.