| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Breads |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar plus 1 tablespoon |
|
|
; divided |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
|
|
; (1 stick) softened |
| 2 |
|
Eggs; separated |
|
|
Juice of 1 lemon |
|
|
Grated peel of 1 lemon |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 3/17/97 Preheat oven to 375 degrees.
Combine 1 tablespoon sugar and cinnamon. Set aside.
Sift together flour, baking powder and salt.
In a large bowl, beat butter until light; gradually add 1/4 cup sugar,
beating until light and fluffy.
In a separate bowl, beat egg yolks with an electric mixer until thick and
light in color; stir into butter. Add dry ingredients alternately with
lemon juice.
In another bowl, using clean beaters, beat egg whites until foamy;
gradually add remaining 1/4 cup sugar, beating until soft peaks form.
Gently fold egg whites and lemon peel into batter. Spoon into 8 paper-lined
2 1/2-by-1 1/4-inch muffin cups, filling about three-quarters full. Top
with cinnamon sugar. Bake for 18 to 20 minutes, until lightly browned.
Yield: 8 muffins.
Posted to EAT-L Digest 13 Apr 97 by Lynn A Montroy <novmom@JUNO.COM> on Apr
14, 1997
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