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Sunny Lemon Muffins Recipe

Guest Author - Sandy Moyer

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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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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