Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup sugar (divided use)
2 eggs, separated
Juice of 1 lemon
Grated peel of 1 lemon
Cinnamon sugar (recipe follows)

Preheat oven to 375 degrees. Sift together flour, baking powder and salt. In a large bowl, cream the butter; gradually add 1/4 cup sugar, beating until light and fluffy.
In a separate bowl, beat egg yolks with an electric mixer until thick and light in color; stir into creamed butter. Add dry ingredients alternately with lemon juice.
In another bowl using clean beaters, beat egg whites until foamy; gradually add the remaining 1/4 cup sugar, beating until soft peaks form. Gently fold egg whites and lemon peel into the batter. Spoon into 8 paper-lined 21/2-by-11/4-inch muffin cups, filling about three-quarters full. Top with cinnamon sugar. Bake 18 to 20 minutes, or until lightly browned. Makes 8 muffins.

Cinnamon Sugar

Directions

Combine 1 tablespoon sugar with 1/4 teaspoon ground cinnamon.