Yield: 8 Servings
|½ cup||Granulated sugar plus 1 tablespoon|
|\N \N||; divided|
|¼ teaspoon||Ground cinnamon|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|½ cup||Butter or margarine|
|\N \N||; (1 stick) softened|
|2 \N||Eggs; separated|
|\N \N||Juice of 1 lemon|
|\N \N||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