lemon tea muffins
(2 ratings)
These are so soft and fluffy with a sweet lemony flavor, and at their best when warm.
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(2 ratings)
yield
1 1/2 dozen
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For lemon tea muffins
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2 call purpose flour
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2 tspbaking powder
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1/2 tspsalt
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1 cbutter, softened
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1 cgranulated sugar
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4eggs, separated
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1/2 clemon juice
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1/4 cfinely chopped nuts
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2 Tbsplight brown sugar
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1/4 tspground nutmeg
How To Make lemon tea muffins
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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.
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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.
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