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 together flour, baking powder, and salt. Cream butter and 1/2 cup 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 egg whites until stiff peaks form.

Carefully fold whites and lemon peel into batter. Fill small greased 2-inch muffin pans 2/3 full. Combine 2 tablespoons sugar and cinnamon; sprinkle about 1/2 teaspoon over each muffin. Bake at 375 degrees for 15 to 20 minutes. Makes about 18 muffins.