LEMON TREE MUFFINs
1/2 cup Parkay Margarine, softened
1/2 cup plus 1 tbsp. sugar, divided use
1 tbsp. grated lemon rind
2 eggs, separated
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. lemon juice
1 tsp. ground nutmeg
1/4 cup chopped nuts
Cream margarine. Gradually add 1/2 cup sugar and lemon rind, beating until light and fluffy. Add egg yolks, one at a time, mixing well after each. Set aside.
Sift together flour, baking powder and salt. Add flour mixture alternately to the creamed mixture with lemon juice, mixing just until blended. Set aside.
Beat egg whites until stiff peaks form. Fold egg whites into batter; spoon into 12 greased muffin cups. Sprinkle with combined remaining 1 tablespoon sugar, nutmeg and nuts.
Bake at 375 degrees F for 20-25 minutes.
Makes 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: The Kraft Spring Thing
1/2 cup Parkay Margarine, softened
1/2 cup plus 1 tbsp. sugar, divided use
1 tbsp. grated lemon rind
2 eggs, separated
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. lemon juice
1 tsp. ground nutmeg
1/4 cup chopped nuts
Cream margarine. Gradually add 1/2 cup sugar and lemon rind, beating until light and fluffy. Add egg yolks, one at a time, mixing well after each. Set aside.
Sift together flour, baking powder and salt. Add flour mixture alternately to the creamed mixture with lemon juice, mixing just until blended. Set aside.
Beat egg whites until stiff peaks form. Fold egg whites into batter; spoon into 12 greased muffin cups. Sprinkle with combined remaining 1 tablespoon sugar, nutmeg and nuts.
Bake at 375 degrees F for 20-25 minutes.
Makes 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: The Kraft Spring Thing
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