LUSCIOUS LEMON MUFFINS A: OK AB: OK B: OK O: OK

  • 1/2 cup Ghee (Clarified Butter) softened
    		• A: N AB: N B: N O: N
  • 1/2 cup sugar
    		• A: N AB: N B: N O: N
  • 2 Egg (Chicken) seperated
    		• A: N AB: N B: HB O: N
  • 1 cup Spelt Flour/Products
    		• A: N AB: N B: N O: N
  • 1 teaspoon Baking powder
    		• A: U AB: U B: U O: U
  • 1/4 teaspoon Salt
    		• A: N AB: N B: N O: N
  • 3 tablespoon Lemon Juice
    		• A: HB AB: HB B: N O: N
  • 1 tablespoon Lemon rind
    		• A: U AB: U B: U O: U
  • cinnamon-sugar (Optional)
    		• A: NAB: NB: AO: A
    In a mixing bowl, cream butter and sugar. Add egg yolks; mix well.

    Combine flour, baking powder, and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon pee.l

    Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar mixture. Bake at 350F for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean.

    Submitted by: MasterCook Mac
    Adapted from: Taste of Home - Feb/Mar 1998

    Copyright 2000 by ER4YT Recipe Project