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Categories:
eggs butter sugar flour baking powder salt lemon juice lemon zest sugar ground cinnamon ground nutmeg
Viewed: 39 - Published at: 2 years agoIngredients
- 2 large eggs,
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon sugar
- 1/8 teaspoon ground cinnamon
- Dash ground nutmeg
Method
- In a small bowl, beat egg yolks until light and lemon colored, about 3 minutes. In a large bowl, cream butter and sugar. Fold in yolks. Combine the flour, baking powder and salt; add to the creamed mixture alternately with lemon juice and zest, stirring just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Fill greased or paper-lined miniature muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire racks.
