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

Preheat oven to 350 degrees, F.  Grease muffin tin, or line with paper cups.

In mixing bowl, cream butter and sugar.  Add egg yolks and mix well.

Combine flour, baking powder and salt.  Add alternately with lemon juice to creamed mixture, stirring just until moistened.

In separate mixing bowl, beat egg whites until stiff peaks form.  Fold egg whites into batter.  Add lemon peel.

Fill muffin cups two-thirds full.  Sprinkle with cinnamon-sugar.  Bake for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean.

Makes appx. 9 muffins.

Easter Brunch Menu   Brickwell's Place