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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 18 |
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This was one of the first muffin recipes I made, many years ago, and it is still one of my favourites. Ingredients:
2 cups unsifted flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup margarine or 1 cup butter, softened |
1 cup sugar |
4 eggs, separated |
1/2 cup lemon juice |
1/2 cup finely chopped nuts (optional) |
2 tablespoons light brown sugar |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 375 F.
2. In a medium bowl, mix the flour, baking powder and salt.
3. In a large bowl, beat the margarine and sugar until fluffy.
4. Add the egg yolks and beat until light.
5. Gradually stir in the lemon juice, alternately with the dry ingredients.
6. In a small bowl, beat the egg whites until stiff but not dry.
7. Fold 1/3 of the the egg whites into the batter, then follow with the remaining egg whites.
8. Fill paper-lined or greased 2-1/2 inch muffin cups until they are three-quarters full.
9. In another small bowl, combine the remaining ingredients and sprinkle evenly over the muffins.
10. Bake 15-20 minutes or until set.
11. Cool in the pan, set on a wire rack for five minutes.
12. Remove from the pan and serve warm.
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