Lemon Tea Muffins
rec.food.baking/Johnson (1999)
Makes 24 mini-muffins or 8 standard muffins

2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. lemon juice
1 tsp. grated lemon peel

Topping:
1 Tbsp. sugar
1/8 tsp. cinnamon
Dash of nutmeg

In small bowl beat egg yolks until light and lemon-colored, about 3 minutes. In large bowl cream butter and sugar. Fold in yolks. Combine flour, baking powder and salt; add to creamed mixture alternately with lemon juice and peel, stirring until combined. Beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake at 350 degrees F. for 20-25 minutes or until muffins test done.