Luscious Lemon Muffins
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
Total TimePrep: 15 min. Bake: 20 min.
- 1/2 cup butter, softened
- 1/2 cup sugr
- 2 large eggs, separated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 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 zest.
- 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.
Nutrition Facts1 each: 201 calories, 11g fat (7g saturated fat), 74mg cholesterol, 227mg sodium, 22g carbohydrate (11g sugars, 0 fiber), 3g protein.
Originally published as Luscious Lemon Muffins in Taste of Home February/March 1998
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