Lemon Madelines
1/2 c. margarine or butter (1 stick)
2 large eggs
3/4 c. sugar
1/4 c. plain low-fat yogurt
1 tsp lemon extract
1/2 tsp vanilla extract
1 c. flour
1 tsp grated lemon peel
1/4 tsp salt
Confectioners' sugar
In small saucepan over low heat melt margarine or butter, set aside to
cool.
Preheat oven to dg400. Grease 1 madeline pan (12 3-3/8 by 2-inch
shells).
In large bowl, with mixer at low speed, beat eggs, sugar, yogurt,
lemon extract and vanilla extract until blended, occasionally scraping
bowl with rubber spatula. Increase speed to high, beat until very
light and lemon colored, about 5 minutes occasionally scraping bowl.
Reduce speed to low, beat in flour, grated lemon peel, salt and melted
margarine or butter until blended. Spoon 1 tablespoon batter into each
madeline pan.
Bake 10-15 minutes until madelines are golden brown. Immediately
remove madelines from shells to wire racks to cool. Repeat until all
batter is used, greasing madeline pans each time. Sprinkle madelines
lightly with Confectioners' sugar. Store in tightly covered container.
Yield about 2 dozen 85 calories each.
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