Lemon Tea Muffins

Nancy Allen

By
@mawmawnan

These are so soft and fluffy with a sweet lemony flavor, and at their best when warm.

Rating:
★★★★★ 2 votes
Serves:
1 1/2 dozen
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
1 c
butter, softened
1 c
granulated sugar
4
eggs, separated
1/2 c
lemon juice
1/4 c
finely chopped nuts
2 Tbsp
light brown sugar
1/4 tsp
ground nutmeg

Step-By-Step

1Preheat oven to 375F. Stir together flour, baking powder and salt; set aside. In a large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg yolks, beat until light.
2Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small mixer bowl, beat egg whites until stiff but not dry; fold 1/3 of egg whites into lemon mixture. Fold remaining egg whites into lemon mixture. Fill paper-lined or greased muffin cups 3/4 full. Combine remaining ingredients sprinkle evenly over top of each muffin. Bake 15 to 20 minutes. Cool 5 minutes; remove from pan. Serve warm. 1 1/2 dozen.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American