Lemon muffins

Yield: 8 Servings

Measure Ingredient
½ cup Granulated sugar plus 1 tablespoon
\N \N ; divided
¼ teaspoon Ground cinnamon
1 cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
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

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