Lemon Tea Muffins Recipe
Ingredients
| Unsifted flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter margarine | 1 Cup (16 tbs), softened | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| 1/2 cup Lemon Juice from Concentrate | ||
| Nuts | 1/4 Cup (16 tbs), finley chopped | |
| 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.
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.
Chef
