Lemon Tea MuffinsFrom HASSEMAN HOUSE BED & BREAKFAST
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup margarine
½ cup sugar
2 eggs separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
¼ tsp. cinnamon
Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.
Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.
Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.
Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin. Bake at 375 for 15-20 minutes.