Print It

Lemon-Lime Muffins


A Benjamin Prescott Inn recipe.


Preheat oven to 350°. Spray 24 muffin cups with nonstick cooking spray.

1 cup butter, softened or melted
1 cup sugar
4 eggs, separated
1 tsp lemon extract
8 oz lime yogurt
1 tsp baking soda
2 cups flour
1 tsp baking powder
1 tsp salt
4 1/2 oz lime juice
2 tsp lemon or lime peel, grated

Additional lime juice (2 oz) and sugar

Cream butter and sugar until smooth. Beat egg yolks, add them and beat mixture until thoroughly blended. Add lemon extract and mix in. Mix lime yogurt with baking soda and set aside. Sift flour, baking powder and salt together. Add alternately with the lime juice, mixing thoroughly after each addition. Beat egg whites well and mix into the other ingredients. Mix in grated peel. Fold in the yogurt mixture until thoroughly blended.

Fill muffin cups about 3/4 full and bake at 350° for about 15 minutes, checking from 12 minutes on for doneness by inserting a toothpick until it comes out clean.

Cool for about 15 minutes, then dip in lime juice followed by granulated sugar.