Light and Tasty
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, separated
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. lemon juice
1 Tbsp. grated lemon peel
Cream butter and sugar together.
Add egg yolks and mix well.
Combine flour, baking powder and salt; add alternately with the lemon juice to the creamed mixture.
Beat the egg whites until stiff peaks form; fold into the batter with lemon peel.
Sprinkle with cinnamon-sugar.
Bake at 350º for 20 to 25 minutes or until light golden brown.
Makes nine muffins.
Cinnamon Rhubarb Muffins
1 1/2 cups flour
1/2 cup plus 1 Tbsp. sugar, divided
2 tsp. baking powder
1 1/4 tsp. salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup butter or margarine, melted
1/2 cup chopped fresh or frozen rhubarb, drained.
1/4 cup peach preserves
Combine flour, 1/2 cup sugar, baking powder, 1 tsp. cinnamon and salt in a bowl.
Combine egg, buttermilk and butter and stir into dry ingredients, just until moistened.
Spoon 1 Tbsp. of batter into nine greased or paper-lined muffin cups.
Combine rhubarb and peach preserves.
Place 1 Tbsp. in the center of each cup.
Top with remaining batter.
Combine remaining sugar and cinnamon and sprinkle over batter.
Bake at 400º for 20 minutes or until the top of the muffin springs back when lightly touched.