Luscious Lemon Muffins Recipe

Luscious Lemon Muffins Recipe photo by Taste of Home

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I've had this recipe since my college days, when it was served in one of my foods classes. These tempting, light lemony muffins go well at a luncheon with chicken salad. Even our two middle-school-aged children love to munch on them. -Mary-Lynne Mason, Janesville, Wisconsin

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Luscious Lemon Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

1/2 cup butter, softened
1/2 cup sugr
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon peel
Cinnamon-sugar

Directions

In a 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. Yield: 9 muffins.

Nutritional Facts 1 serving (1 each) equals 201 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 227 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.

Originally published as Luscious Lemon Muffins in Taste of Home February/March 1998, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas