Lemon Muffins

In a small baking bowl, beat egg yolks until they become fluffy and lemon colored. In a large baking bowl, combine butter and sugar.

Mix in egg yolks. Combine flour, baking powder and salt; add to egg yolk mixture alternately with juice of one lemon and zest. Beat egg whites until stiff, fold into batter. Pour into greased or paper-lined muffin tins, filling tins to 2/3 full. Mix ingredients for decoration and sprinkle on top of muffins. Bake at 175 degrees for 20-25 minutes or until cooked through (test with a stick).

Makes 24 mini muffins or alternatively 8 regular muffins.

Tip: Cinnamon gives food a wonderful sweet and spicy note!

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