Lemon Tea Muffins Recipe

Name: Lemon Tea Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. unsifted flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 c. sugar; 4 eggs, separated; 1/2 c. ReaLemon lemon juice; 1/4 c. nuts, finely chopped; 2 Tbsp. brown sugar; 1/4 tsp. ground nutmeg; 1 c. butter, softened

Servings: persons

2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
4 eggs, separated
1/2 c. ReaLemon lemon juice
1/4 c. nuts, finely chopped
2 Tbsp. brown sugar
1/4 tsp. ground nutmeg
1 c. butter, softened

1
Preheat oven to 375u00b0.
2
In medium bowl, combine flour, baking powder and salt.
3
In large bowl, beat butter and sugar until fluffy.
4
Add egg yolks; beat until light.
5
Gradually stir in lemon juice alternately with dry ingredients (do not overmix).
6
In small bowl, beat egg whites until stiff.
7
Fold 1/3 egg whites into batter; fold in remaining egg whites.
8
Fill paper lined muffin cups 3/4 full.
9
In another bowl, combine nuts, brown sugar and nutmeg.
10
Sprinkle over muffins evenly.
11
Bake 15 to 20 minutes. Makes about 18 muffins.

1282

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. unsifted flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 c. sugar, and more.

Yes, Lemon Tea Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Tea Muffins

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