| Lemon Tea Muffins | | | | | | | | | | | | | | | | | | | | 2 eggs, separated | | | 1/2 cup butter, softened | | | | | | 1/2 cup sugar | | | 1 cup flour | | | | | | | 1 tsp baking powder | | 1/4 tsp salt | | | | | | | 3 tbsp lemon juice | | | 1 tsp grated lemon peel | | | | | | Topping: | | | | | | | | | | | 1 tbsp sugar | | | 1/8 tsp cinnamon | | | | | | | Dash of nutmeg | | | | | | | | | | | | | | | | | | | | | | In small bowl beat egg yolks until light and lemon-colored, about 3 minutes. In large bowl cream butter | | and sugar. Fold in yolks. Combine flour, baking powder and salt; add to creamed mixture alternately with | | lemon juice and peel, stirring until combined. Beat egg whites until stiff peaks form; fold into batter. Fill | | greased or paper-lined muffin cups 2/3 full. Combine topping ingredients & sprinkle over muffins. Bake | | at 350 degrees F. for 20-25 min or until muffins test done. Makes 24 mini-muffins or 8 standard muffins. | |
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