1 1/2 c. all-purpose flour
1 1/2 c. yellow cornmeal
1 tbsp. baking powder
1/8 tsp. salt
1 c. milk
1/2 c. honey
1/2 c. vegetable oil
2 eggs

1. Cream butter, sugar, lemon peel, milk and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice.

2. Combine flour, baking powder and salt in a separate bowl. Add to batter and mix just until blended.

3. Beat egg whites until soft peaks form; fold into batter.

4. Spoon into 12 greased muffin pan wells. Sprinkle with a mixture of nuts, sugar and nutmeg.

5. Bake at 375 degrees for 15-20 minutes or until done.