Thursday, July 13, 2017


Lemon tea muffins


1 cup sifted all-purpose flour
1 teaspoon baking powder
one quarter teaspoon salt
one half cup butter or margarine
one half cup sugar
two eggs, separated
three tablespoons lemon juice
1 teaspoon grated lemon peel
two tablespoons sugar
one quarter teaspoon ground cinnamon

Preheat oven to 375°F

Sift together flour, baking powder, and salt. Cream butter and one half cup sugar till light and fluffy. Beat egg yolks till thick and lemon colored; blend well with creamed mixture. Add flour mixture alternately with lemon juice. (Do not overmix.) Beat egg whites until stiff peaks form. Carefully fold whites and lemon peel into batter. Fill small greased 2 inch muffin pans two thirds full. Combine two tablespoons sugar and cinnamon; sprinkle about one half teaspoon over each muffin. Bake at 375°F for 15 to 20 minutes. Makes about 18 muffins.

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