Yield: 9 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine; softened |
| ½ cup | Sugar |
| 2 \N | Eggs; separated |
| 1 cup | All-purpose flour |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 3 tablespoons | Lemon juice |
| 1 tablespoon | Grated lemon peel |
| \N \N | Cinnamon sugar |
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