Ingredients
2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
4 eggs, separated
1/2 c. ReaLemon lemon juice
1/4 c. nuts, finely chopped
2 Tbsp. brown sugar
1/4 tsp. ground nutmeg
1 c. butter, softened
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Gathered
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
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Preheat oven to 375°. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar until fluffy. Add egg yolks; beat until light. Gradually stir in lemon juice alternately with dry ingredients (do not overmix). In small bowl, beat egg whites until stiff. Fold 1/3 egg whites into batter; fold in remaining egg whites. Fill paper lined muffin cups 3/4 full. In another bowl, combine nuts, brown sugar and nutmeg. Sprinkle over muffins evenly. Bake 15 to 20 minutes. Makes about 18 muffins.