1/2 cup butter or margarine, softened
1/2 cup granulated sugar
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 tablespoon grated lemon peel
In a mixing bowl, cream butter and sugar. Add egg yolks; mix well.
Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture.
Beat egg whites until stiff peaks form; fold into batter with lemon peel.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350 degrees F for 20 to 25 minutes or until light golden brown and a wooden pick inserted in the center comes out clean.
Yields 9 muffins.