Luscious Lemon Muffins
- 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
- 1. 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.
- 2. 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.
1 each: 201 calories, 11g fat (7g saturated fat), 74mg cholesterol, 227mg sodium, 22g carbohydrate (11g sugars, 0 fiber), 3g protein.
Jun 25, 2019Really tasty muffins! We like lots of lemon, so I use all the zest and juice I can get from one of my Meyer lemons,
Dec 31, 1969
These lemon muffins were very good. Light and tasty. I cut back just a bit on the lemon juice and peel to suit our tastes.