Lemon Tea Muffins

Nancy Allen

By
@mawmawnan

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


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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

Directions Step-By-Step

1
Preheat 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.
2
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 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