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Lemon Tea Muffins

 Lemon Tea Muffins
Meet the Cook: When it comes to baking, muffins are No. 1 to me. I bake a batch every day. These are great with your favorite tea...or cool lemonade in the summer or a cup of hot cocoa in the winter! My family - my husband and I have three children...7, 3 and 2 - live in the country. We have horses and enjoy riding, along with fishing, boating plus lots of other outdoor activities. -Terrie Co
12 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • TOPPING:
  • 1 tablespoon sugar
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg

Directions

  • In a small bowl, beat egg yolks until light and lemon colored, about
  • 3 minutes. In a large bowl, cream butter and sugar. Fold in yolks.
  • Combine the flour, baking powder and salt; add to the creamed
  • mixture alternately with lemon juice and peel, stirring just until
  • combined. Beat egg whites until stiff peaks form; fold into batter.
  • Fill greased or paper-lined miniature muffin cups two-thirds full.
  • Combine topping ingredients; sprinkle over muffins. Bake at 350°
  • for 14-16 minutes or until a toothpick inserted near the center
  • comes out clean. Cool in the pan for 10 minutes before removing to a
  • wire racks. Yield: 2 dozen.

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Lemon Tea Muffins (continued)

Nutritional Facts: 1 serving (2 each) equals 155 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 170 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.