From the kitchen of Stephanie Knewasser.  Fresh
squeezed lemon juice & lemon zest give these muffins
intense lemon flavor.
Cream:
1/2 c butter
1/2 c sugar
Add:
2 egg YOLKS
Add:
1 c flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp fresh lemon juice

In another bowl, beat:
2 egg WHITES
until stiff peaks form.
Fold egg whites into batter.
Add:
1 Tbsp grated lemon peel

Put in lined or greased tins.
Sprinkle with:
cinnamon sugar

Bake @350 for 20 minutes

Makes 10 muffins
Lemonade Muffins
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