Lemon Tea Muffins

By Yankee Magazine

Oct 26 2009

Use small tea muffin pans to make these tart, lemon tea muffins. –Winter Clove Inn, Round Top, New York


Makes 1 dozen


1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup sugar
2 eggs, separated
3 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons sugar
1/4 teaspoon ground cinnamon


Preheat oven to 375°F. Sift together the flour, baking powder, and salt. Cream the butter and 1/2 cup sugar until light and fluffy. Beat the egg yolks until thick and lemon colored and blend well with the creamed mixture. Add the flour mixture alternately with the lemon juice. Do not overmix. Beat the egg whites until stiff peaks form. Carefully fold the whites and lemon peel into the batter. Fill greased muffin tins half full. Combine the 2 tablespoons sugar and cinnamon and sprinkle approximately 1/2 teaspoon of the mixture on top of each muffin. Bake for 15-20 minutes. Serve hot with butter.