Lemon Tea Muffins

      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

EnJOY!

 




Julieanne
Joy In Our Journey.com

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