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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made these for my youngest daughters class party last year and they were a big hit! I love the gentle lemon taste they have. Serve with soft light cream cheese for a real treat! These are great in a mini-muffin pan as well. Ingredients:
2 large eggs, separated |
1/2 cup butter |
1/2 cup sugar |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3 tablespoons lemon juice |
1 teaspoon lemon, rind of |
1 tablespoon sugar |
1/8 teaspoon cinnamon |
1 dash nutmeg |
Directions:
1. Preheat oven to 350.
2. In a small bowl, beat yolks for about 3 minutes.
3. In a large bowl, cream butter and sugar.
4. Fold yolks into butter.
5. Mix flour, baking powder and salt.
6. Add 1/4 dry mixture to wet mixture alternatively with juice and peel.
7. Mix until well blended.
8. Continue to add dry to wet until it is all mixed in well.
9. Beat egg whites until stiff.
10. Fold egg whites into batter.
11. Fill muffin cups 1/2 full with batter.
12. Mix topping ingredients and sprinkle over muffins.
13. Bake at 350 for 15-20 minutes.
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