Lemon Tea Muffins
|Unsifted flour||2 Cup (32 tbs)|
|Baking powder||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.