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Lemon Tea Muffins

American.foodie's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked

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