| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 4 |
|
Egg yolks; well beaten |
| 1/2 |
c |
Lemon juice |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 4 |
|
Egg whites; stiffly beaten |
| 2 |
ts |
Grated lemon peel |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine sugar and butter and cream until
smooth. Add egg yolks and beat well. Sift dry ingredients together. Add
alternately to creamed mixture with lemon juice, mixing well after each
addition. DO NOT OVERMIX. Fold in the egg whites and lemon peel. Fill
greased miniature muffin tins 3/4 full and bake about 18 to 20 minutes.
Yield: 5 dozen miniature muffins.
A VERY SPECIAL TEAROOM
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“No one has been misunderstood like God”