| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs; separated |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Grated lemon peel |
|
|
Cinnamon sugar |
INSTRUCTIONS
In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Combine
flour, baking powder and salt; add alternately with lemon juice to creamed
mixture. Beat egg whites until stiff peaks form; fold into batter with
lemon peel. Fill greased or paper-lined muffin cups two-thirds full.
Sprinkle with cinnamon sugar. Bake at 350° for 20-25 minutes or until light
golden brown and a toothpick inserted in the center comes out clean.
Recipe by: Taste of Home - February/March 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Feb 07, 1998
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