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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Meet the Cook: When it comes to baking, muffins are No. 1 to me. I bake a batch every day. These are great with your favorite tea...or cool lemonade in the summer or a cup of hot cocoa in the winter! My family - my husband and I have three children...7, 3 and 2 - live in the country. We have horses and enjoy riding, along with fishing, boating plus lots of other outdoor activities. -Terrie Cox, Honeyville, Utah Ingredients:
2 eggs, separated |
1/2 cup butter, softened |
1/2 cup sugar |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons lemon juice |
1 teaspoon grated lemon peel |
topping: |
1 tablespoon sugar |
1/8 teaspoon ground cinnamon |
dash ground nutmeg |
Directions:
1. In a small bowl, beat egg yolks until light and lemon colored, about 3 minutes. In a large bowl, cream butter and sugar. Fold in yolks. Combine the 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.
2. Fill greased or paper-lined miniature muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes before removing to a wire racks. Yield: 2 dozen.
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