2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
3 to 4 tablespoons cinnamon sugar (use commercial mix or make your own)
Beat egg whites until stiff peaks form. In separate bowl, cream butter and sugar. Add egg yolks, flour, baking powder and salt to combine. Add lemon juice. Fold egg white and lemon zest into batter.
Fill 12 greased or paper-lined muffin cups 2/3 full. Sprinkle tops with cinnamon sugar. Bake at 350 degrees for 20-25 minutes or done. Makes 12 muffins.
Per serving: 164 calories; 9 g fat (5 g saturated fat; 49 percent calories from fat); 19 g carbohydrates; 57 mg cholesterol; 175 mg sodium; 2 g protein; 1 g fiber.