Greek Yogurt Cupcakes:

3 egg whites
1 egg
1/2 cup butter
1-1/2 cups sugar
1/2 cup milk
juice of 1 fresh lemon
1 container (5.3-oz.) Stonyfield Farms OIKOS Honey Greek Yogurt (or other honey Greek yogurt)
1/4 tsp. salt
1 pkg. (3.4-oz.) vanilla pudding mix
1/2 tsp. baking powder
1-1/2 cups flour

In a medium bowl, whip egg whites until stiff. Set aside.

In a large bowl, combine egg, butter, and sugar. Beat until well creamed. Mix milk and lemon juice together, then pour curdled milk and yogurt into bowl with sugar mixture. Beat until well-mixed. Add the remaining ingredients (except the egg whites) and mix well. Gently fold in egg whites and spoon into prepared cupcake papers. Bake at 325° for 22-25 minutes. Makes 24 cupcakes.