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.
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