Neiman marcus lemon muffins
Neiman Marcus Lemon Muffins recipe
Recipe of Neiman Marcus Tea Room chef Helen Corbitt, colleague and friend of Miss Daisy.
- 1 cup butter
- 1 cup sugar
- 4 egg yolks, well beaten
- 1/2 cup lemon juice
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 egg whites, stiffly beaten
- 2 teaspoons grated lemon peel
Cream butter and sugar until smooth. Add egg yolks and beat until light. Add the lemon juice alternately with flour which has been sifted with baking powder and salt, mixing thoroughly after each addition. Fold in stiffly beaten egg whites and grated lemon peel. Fill buttered muffin pans full and bake about 20 minutes at 375 degrees. These freeze well and are split and toasted with salads.
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