Recipe: Lemon Tea Muffins (using butter and beaten egg whites)

LEMON TEA 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
FOR THE TOPPING:
1 Tbsp. sugar
1/8 tsp. ground cinnamon
Dash of ground 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.

Makes 24 mini or 8 regular-size muffins