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Lemon Tea Muffins

American.foodie's picture
  Unsifted flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Margarine/Butter 1 Cup (16 tbs), softened
  Granulated sugar 1 Cup (16 tbs)
  Eggs 4 , separated
  Lemon juice concentrate 1⁄2 Cup (8 tbs)
  Finely chopped nuts 1⁄4 Cup (4 tbs)
  Light brown sugar 2 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon

Preheat oven to 375°.
Stir together flour, baking powder and salt; set aside.
In large mixer bowl, beat margarine and granulated sugar until fluffy.
Add egg yolks; beat until light.
Gradually stir in lemon juice alternately with dry ingredients (do not overmix).
In small mixer bowl, beat egg whites until stiff but not dry; fold one-third egg whites into lemon mixture.
Fold remaining egg whites into lemon mixture.
Fill paper-lined or greased muffin cups 3/4 full.
Combine remaining ingredients; sprinkle evenly over muffins.
Bake 15 to 20 minutes.
Cool 5 minutes; remove from pan.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4139 Calories from Fat 1950

% Daily Value*

Total Fat 218 g335.9%

Saturated Fat 41.4 g207.1%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 2239.8 mg93.3%

Total Carbohydrates 509 g169.7%

Dietary Fiber 34.6 g138.2%

Sugars 309 g

Protein 69 g138%

Vitamin A 175.2% Vitamin C 29.8%

Calcium 99.3% Iron 83%

*Based on a 2000 Calorie diet

Lemon Tea Muffins Recipe