Little Two Egg Muffin Lemon Cakes
|Eggs||2 , beaten seperately|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||2 Teaspoon|
|Lemon extract||1 Teaspoon|
Beat egg yolks with sugar; add milk and flour sifted with baking powder; fold in egg whites beaten stiffly, and flavoring.
Bake quickly in little muffin tins.