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LEMON TEA MUFFINS 
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
4 eggs, separated
1/2 c. lemon juice
1/4 c. finely chopped nuts
2 tbsp. brown sugar
1/4 tsp. ground nutmeg

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. In small bowl, beat egg whites until stiff. Fold 1/3 egg whites into batter; fold in remaining egg whites. Fill greased muffin cups and sprinkle with nuts, brown sugar and nutmeg mixture. Bake at 375 degrees for 15 to 20 minutes.
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