Here's a sweet and delicious homemade treat that I rediscovered a couple of months ago from a favorite muffin cookbook of mine! I haven't yet tried making this with whole wheat pastry flour, but I don't think it would be as light and fluffy as with white flour. I know, some of you prefer to never use white flour, but our family uses it sparingly, on occasion, for just a few recipes each year.
Lemon Tea Muffins
2 cups flour ½ cup lemon juice
2 tsp. baking powder 1/4 cup finely chopped nuts
½ tsp. salt 2 Tbsp. light brown sugar
1 cup margarine or butter, softened 1/4 tsp. ground nutmeg
1 cup sugar 4 eggs, separated
Preheat oven to 375 degrees. In medium bowl, combine flour, baking powder, and salt. In large bowl, beat margarine and sugar until fluffy. Add egg yolks; beat until light. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small bowl, beat egg whites until stiff but not dry. Fold 1/3 egg whites into batter; fold in remaining egg whites. Fill paper-lined or greased (2½”) muffin cups 3/4 full. In another small bowl, combine remaining ingredients; sprinkle evenly over muffins. Bake 15-20 minutes or until set. Cool in pan on wire rack 5 minutes. Remove from pan. Serve warm. Makes about 18 muffins.
From The Muffin Cookbook: Muffins for All Occasions
Hi! I'm Julieanne!