Lemon tea muffins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Eggs -- separated |
| ½ | cup | Butter or margarine -- |
| Softened | ||
| ½ | cup | Sugar |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Lemon peel -- grated |
| Topping: | ||
| 1 | tablespoon | Sugar |
| ⅛ | teaspoon | Ground cinnamon |
| 1 | dash | Ground nutmeg |
Directions
In a small mixing bowl, beat egg yolks until light and lemon-colored, about 3 min. In a large mixing bowl, cream butter and sugar. Fold in yokls, Combine flour, baking powder and salt; add to the creamed mixture alternately with lemon juice and peel, stirring just until combined. Beat egg whites until stiff peaks form; fold into batter.
Fill greased or paper-lined muffin cups two-thirds full. combine topping ingredients; sprinkle over muffins. Bake at 350 deg. for 20-25 min. or until muffins test done. Cool in pan 10 min. before removing to a wire rack. Yield: About 24 mini muffins or 8 standard-size muffins.
Recipe By : Country Woman