Lemon Muffins

By luvmybuttonsnbows

These muffins may be made ahead and frozen. Day-old muffins are excellent split and toasted.

Ingredients

• 1/2 c. butter or margarine
• 1/2 c. sugar
• 2 eggs, separated
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 c. fresh lemon juice
• grated lemon rind
• additional sugar for topping, optional

Preparation

Step 1

Cream butter and sugar until smooth. Stir in egg yolks. Beat until light. Mix flour, baking powder and baking soda. Add to creamed mixture alternately with lemon juice. Beat egg whites until stiff. Fold into muffin mixture along with 2 tsp. lemon rind, mixing just until ingredients are blended. Fill buttered muffin tins about ¾ full. Sprinkle each muffin with a bit of additional sugar, if desired. Bake at 375° for 20 to 25 min. or until muffins are golden. Cool. Remove from tins and cool completely. Serve as is or invert, sprinkle with additional grated lemon rind and serve.