|½ cup||Butter or margarine; softened|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|3 tablespoons||Lemon juice|
|1 tablespoon||Grated lemon peel|
In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon peel. Fill greased or paper-lined muffin cups two-thirds full.
Sprinkle with cinnamon sugar. Bake at 350° for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998
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