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Sunny Lemon Muffins Recipe

Sunny Lemon Muffins

Use fresh lemons to make these tasty, melt in your mouth muffins. They're great for breakfast, brunch or anytime!

  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 eggs, separated
  • 3 T.lemon juice
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 T. grated lemon peel
  • cinnamon - sugar mixture

Preparation -
Grease a 12 cup muffin tin, or line it with paper baking cups. In a large mixing bowl, cream the butter and sugar together. Add the egg yolks and lemon juice and mix well. In a separate bowl, combine the flour, baking powder and salt . Add the flour mixture and the grated lemon peel to the creamed mixture and stir just until moistened. In a separate mixing bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the muffin batter. Fill the muffin cups two-thirds full. Sprinkle cinnamon-sugar over the batter filled cups. Bake in a preheated oven at 350° for 20 to 25 minutes or until the muffins are light golden brown and a toothpick inserted in the centers comes out clean.

Nordic Ware 12-c. Natural Commercial Bakeware Muffin Pan with Storage Lid
Nordic Ware Commercial Bakeware Muffin Pan with Storage Lid

Bake and store your delicious Easter muffins in this 12-cup muffin pan with a a storage lid. Keep your muffins in the same pan to bake and store. The convenient cover is air-tight to preserve freshness.

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