Lemon muffins
8 Servings
Quantity | Ingredient | |
---|---|---|
½ | cup | Granulated sugar plus 1 tablespoon |
; divided | ||
¼ | teaspoon | Ground cinnamon |
1 | cup | All-purpose flour |
1 | teaspoon | Baking powder |
¼ | teaspoon | Salt |
½ | cup | Butter or margarine |
; (1 stick) softened | ||
2 | Eggs; separated | |
Juice of 1 lemon | ||
Grated peel of 1 lemon |
Recipe by: St. Louis Post-Dispatch 3/17/97 Preheat oven to 375 degrees.
Combine 1 tablespoon sugar and cinnamon. Set aside.
Sift together flour, baking powder and salt.
In a large bowl, beat butter until light; gradually add ¼ cup sugar, beating until light and fluffy. In a separate bowl, beat egg yolks with an electric mixer until thick and light in color; stir into butter. Add dry ingredients alternately with lemon juice.
In another bowl, using clean beaters, beat egg whites until foamy; gradually add remaining ¼ cup sugar, beating until soft peaks form.
Gently fold egg whites and lemon peel into batter. Spoon into 8 paper-lined 2½-by-1 ¼-inch muffin cups, filling about three-quarters full. Top with cinnamon sugar. Bake for 18 to 20 minutes, until lightly browned.
Yield: 8 muffins.
Posted to EAT-L Digest 13 Apr 97 by Lynn A Montroy <novmom@...> on Apr 14, 1997
Related recipes
- Bean muffins
- Blueberry lemon muffins
- Blueberry-lemon muffins
- Chocolate muffins
- Italian muffins
- Lemon
- Lemon blueberry muffins
- Lemon breakfast muffins
- Lemon carrot muffins
- Lemon poppy muffins
- Lemon slice muffins
- Lemon spiced muffins
- Lemon yogurt muffins
- Lemon-blueberry muffins
- Muffins ( lemon blueberry )
- Muffins ( rich lemon )
- Mushroom muffins
- Raspberry-lemon muffins
- Seafood muffins
- Zucchini-lemon muffins