1 cup butter, softened or melted
1 1/2 cups granulated sugar
2 teaspoons lemon extract
8 ounces lime yogurt (or raspberry)
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
4 1/2 ounces lime juice
2 teaspoons lemon or lime peel, grated
Additional sugar and 2 ounces lime juice
Cream butter and sugar together until smooth. Add eggs and beat well. Add lemon extract and mix well. Sift together flour, baking powder and salt. Add this alternately with the lime juice, mixing thoroughly after each addition. Mix in grated peel. Fold in the yogurt.
Fill muffin cups about 3/4 full and bake at 350 degrees F for about 15 minutes or until a wooden pick comes out clean. Cool for about 15 minutes, then dip in lime juice and then in granulated sugar.