LEMON TEA MUFFINS

By sharon_rm2010

Eagle Brand cookbook - try

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 4 eggs, separated
• 1/2 cup lemon juice
• 1/4 cup finely-chopped nuts
• 2 tbsp packed brown sugar
• 1/4 tsp ground nutmeg

Preparation

Step 1

Preheat oven to 375. Stir together flour, baking powder and salt; set aside. In large mixer bowl, beat butter and granulated sugar until fluffy. Add egg yolks; beat until light. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small mixer bowl, beat egg whites until stiff but not dry; fold one-third egg whites into lemon mixture. Fold remaining egg whites into lemon mixture. Fill papaer-lined or greased muffin cups 3/4 full. Combine nuts, brown sugar and nutmeg; sprinkle evenly over muffins. Bake 15-20 minutes. Cool 5 minutes; remove from pan, serve warm.