Lemon Tea Muffins Recipes

LEMON TEA MUFFINS

Lemon Tea Muffins image

I made these for my youngest daughters class party last year and they were a big hit! I love the gentle lemon taste they have. Serve with soft light cream cheese for a real treat! These are great in a mini-muffin pan as well.

Provided by MelodyOHare

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 large eggs, separated
1/2 cup butter
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon lemon, rind of
1 tablespoon sugar
1/8 teaspoon cinnamon
1 dash nutmeg

Steps:

Preheat oven to 350.
In a small bowl, beat yolks for about 3 minutes.
In a large bowl, cream butter and sugar.
Fold yolks into butter.
Mix flour, baking powder and salt.
Add 1/4 dry mixture to wet mixture alternatively with juice and peel.
Mix until well blended.
Continue to add dry to wet until it is all mixed in well.
Beat egg whites until stiff.
Fold egg whites into batter.
Fill muffin cups 1/2 full with batter.
Mix topping ingredients and sprinkle over muffins.
Bake at 350 for 15-20 minutes.

Nutrition Facts : Calories 155.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 145.1, Carbohydrate 17.9, Fiber 0.3, Sugar 9.6, Protein 2.2

LEMON TEA MUFFINS

Lemon Tea Muffins image

These are so soft and fluffy with a sweet lemony flavor, and at their best when warm.

Provided by Nancy Allen

Categories Muffins

Time 35m

Number Of Ingredients 10

Ingredients

2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c butter, softened
1 c granulated sugar
4 eggs, separated
1/2 c lemon juice
1/4 c finely chopped nuts
2 Tbsp light brown sugar
1/4 tsp ground nutmeg

Steps:

1. Preheat oven to 375F. Stir together flour, baking powder and salt; set aside. In a large mixer bowl, beat butter and granulated sugar until light and fluffy. Add egg yolks, beat until light.
2. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small mixer bowl, beat egg whites until stiff but not dry; fold 1/3 of egg whites into lemon mixture. Fold remaining egg whites into lemon mixture. Fill paper-lined or greased muffin cups 3/4 full. Combine remaining ingredients sprinkle evenly over top of each muffin. Bake 15 to 20 minutes. Cool 5 minutes; remove from pan. Serve warm. 1 1/2 dozen.

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