Ingredients:
2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup margarine or 1 cup butter, softened
1 cup sugar
4 eggs, separated
1/2 cup lemon juice
1/2 cup finely chopped nuts (optional)
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 375 F.
In a medium bowl, mix the flour, baking powder and salt.
In a large bowl, beat the margarine and sugar until fluffy.
Add the egg yolks and beat until light.
Gradually stir in the lemon juice, alternately with the dry ingredients.
In a small bowl, beat the egg whites until stiff but not dry.
Fold 1/3 of the the egg whites into the batter, then follow with the remaining egg whites.
Fill paper-lined or greased 2-1/2 inch muffin cups until they are three-quarters full.
In another small bowl, combine the remaining ingredients and sprinkle evenly over the muffins.
Bake 15-20 minutes or until set.
Cool in the pan, set on a wire rack for five minutes.
Remove from the pan and serve warm.
Servings: 18
Time preparation: 15 min.
Time total: 30 min.