1 c. sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1/2 c. sugar
2 eggs, separated
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 tbsp. sugar
1/4 tsp. ground cinnamon

Sift dry ingredients (first 3). Cream butter and sugar until light and fluffy. Beat egg yolks until thick and lemon colored. Blend well with creamed mixture. Add flour mixture alternately with lemon juice (do not over mix). Beat whites of eggs until stiff peaks form.

Carefully - fold whites and lemon peel into batter. Fill small greased 2 inch muffin pans 2/3 full. Mix 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Sprinkle 1/2 teaspoon over each muffin. Bake 15 or 20 minutes at 375 degrees.