Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 3/4 cup sugar

  3. 2 egg yolks

  4. 1 teaspoon grated lemon peel

  5. 1 cup cake flour

  6. 1 cup all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon baking soda

  10. 1/2 cup lemon juice

  11. 1/2 cup lemon yogurt

  12. 4 egg whites STREUSEL:

  13. 2 tablespoons all-purpose flour

  14. 2 tablespoons brown sugar

  15. 1/4 teaspoon ground nutmeg

  16. 1 tablespoon cold butter

  17. 1/4 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt. In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.


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