Lemon Streusel Muffins

1/4 cup butter, softened

3/4 cup sugar

2 egg yolks

1 teaspoon grated lemon peel

1 cup cake flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup lemon juice

1/2 cup lemon yogurt

4 egg whites

STREUSEL:

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1/4 teaspoon ground nutmeg

1 tablespoon cold butter

1/4 cup chopped walnuts

1.In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.

2.In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

3.For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 226 calories, 7 g fat (3 g saturated fat), 47 mg cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.