3/4 C. all-purpose flour

1/3 C. fat-free soy flour

3/4 tsp. baking powder

1/2 tsp. baking soda

salt

1/3 C. better butter or transfat free spread at room temperature

2 tsp. better butter or transfat free spread at room temperature

1 C. confectioners’ sugar, divided

1 1/2 tsp. grated lemon peel

2 eggs

1/2 C. plain fat-free yogurt

1/2 tsp. lemon extract

3 tsp. lemon juice

 

Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. In a mixing bowl, combine the flours, baking powder, baking soda, and salt. Stir to blend. In the bowl of an electric mixer, beat 1/3 C. Better Butter or spread for 1 minute, or until smooth. Add 1/2 C. sugar and the lemon peel. Beat for 30 seconds, or until smooth. Add the eggs, one at a time, beating after each addition. Add the yogurt and lemon extract. Mix on low speed to blend. Gradually add the reserved dry ingredients, mixing on low speed to blend. Dollop the batter into the prepared C.. Bake for about 15 minutes, or until the C.cakes are lightly browned and spring back when pressed. Remove to a rack to cool completely. In a small bowl, combine the remaining 1/2 C. sugar, the remaining 2 tsp. Better Butter or spread, and 2 tsp. lemon juice. Whisk until smooth. Add up to 1 tsp. more lemon juice if needed to make a spreadable consistency. Spread over the C.cakes.

 

Yield: 12 servings

Calolries: 134

Fat: 5g

Fiber: 1g