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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These delicate lemon muffins are wonderful served with bacon and eggs on Sunday mornings...or with a shrimp soup and garden salad for lunch, advises Mary Kelly of Hopland, California. Ingredients:
1 cup butter, softened |
1 cup sugar |
4 eggs, separated |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup lemon juice |
streusel topping: |
1/4 cup finely chopped nuts |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1/4 teaspoon ground nutmeg |
Directions:
1. In a bowl, cream butter and sugar. Beat in egg yolks. Combine flour, baking powder and salt; add to the creamed mixture alternately with lemon juice. In a small bowl, beat egg whites until stiff; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 15-20 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.
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