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Lemon Muffins




Source of Recipe


Internet


List of Ingredients




Serves 8

1/2 cup sugar plus 1 tablespoon -- divided
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
2 eggs -- separated (or equivalent)
Juice of 1 lemon
Grated peel of 1 lemon


Recipe



Preheat oven to 375° F. Combine 1 tablespoon sugar and cinnamon. Set aside. Sift together flour, baking powder and salt. In a large bowl, beat butter until light; gradually add 1/4 cup sugar, beating until light and fluffy.

In a separate bowl, beat egg yolks with an electric mixer until thick and light in color; stir into butter. Add dry ingredients alternately with lemon juice.

In another bowl, using clean beaters, beat egg whites until foamy; gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold egg whites and lemon peel into batter. Spoon into 8 paper-lined 2 1/2-by-1 1/4-inch muffin cups, filling about three-quarters full. Top with cinnamon sugar. Bake for 18 to 20 minutes, until lightly browned.