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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them. -Mary-Lynne Mason, Janesville, Wisconsin Ingredients:
1/2 cup butter, softened |
1/2 cup sugr |
2 eggs, separated |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons lemon juice |
1 tablespoon grated lemon peel |
cinnamon-sugar |
Directions:
1. In a 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.
2. 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. Yield: 9 muffins.
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