From the kitchen of Stephanie Knewasser. Fresh
squeezed lemon juice & lemon zest give these muffins
intense lemon flavor.
squeezed lemon juice & lemon zest give these muffins
intense lemon flavor.
Cream:
1/2 c butter
1/2 c sugar
Add:
2 egg YOLKS
Add:
1 c flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp fresh lemon juice
In another bowl, beat:
2 egg WHITES
until stiff peaks form.
Fold egg whites into batter.
Add:
1 Tbsp grated lemon peel
Put in lined or greased tins.
Sprinkle with:
cinnamon sugar
Bake @350 for 20 minutes
Makes 10 muffins
1/2 c butter
1/2 c sugar
Add:
2 egg YOLKS
Add:
1 c flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp fresh lemon juice
In another bowl, beat:
2 egg WHITES
until stiff peaks form.
Fold egg whites into batter.
Add:
1 Tbsp grated lemon peel
Put in lined or greased tins.
Sprinkle with:
cinnamon sugar
Bake @350 for 20 minutes
Makes 10 muffins
 |
| "Dost thou love life? Then do not squander time, for that is the stuff life is made of." |
 |