(Lemon muffins with fresh lemon juice and grated lemon peel.
Cook Time: 25 minutes
Ingredients:
- 1 cup shortening
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup fresh lemon juice, 3 to 4 lemons
- 2 teaspoons grated lemon zest
Preparation:
*If using self-rising flour, omit baking powder and salt.
Lemon muffins directions
Cream shortening and sugar until light and fluffy; add egg yolks, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with lemon juice, beating well after each addition. End with dry ingredients. Fold stiffly beaten egg whites into batter; stir in lemon zest. Fill greased muffin cups about three-quarters full. Bake lemon muffins at 375° for 20 to 25 minutes, until done.
Makes about 15 lemon muffins.
Lemon muffins directions
Cream shortening and sugar until light and fluffy; add egg yolks, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with lemon juice, beating well after each addition. End with dry ingredients. Fold stiffly beaten egg whites into batter; stir in lemon zest. Fill greased muffin cups about three-quarters full. Bake lemon muffins at 375° for 20 to 25 minutes, until done.
Makes about 15 lemon muffins.
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