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Sunny Lemon Muffins

These muffins get some extra lift by separating the eggs and whipping the whites before stirring them into the batter.
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Ingredients
  

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, separated
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp lemon juice
  • 1 Tbsp grated lemon peel
  • 1/3 cup sugar
  • 1 tsp cinnamon

Instructions
 

  • Preheat oven to 350 degrees. 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. Separately, combine the flour, baking powder and salt. Add the dry mixture and the grated lemon peel to the creamed mixture and stir just until moistened.
  • In separate mixing bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter. Fill the muffin cups two-thirds full. Mix sugar and cinnamon together and sprinkle mixture over the batter-filled cups.
  • Bake in a preheated oven at 350 degrees for 20 to 25 minutes or until the muffins are light golden brown and a toothpick inserted in the centers comes out clean. Makes 12 muffins. Enjoy!