Baking,Baking,Baking

I made some lemon tea muffins. I was surprised that it had you separate the 2 eggs and beat the yolk and whites separately.



The egg yolks are bright as sunshine!






And this is the egg whites while I beat them into peaks!












Before they go into the oven. I was a little worried that the dough was a too dry. But they turned out well.

















And the finished product. They were good, very lemony. My son devoured them! Another score for the recipes from Taste of Home!










I also have an on going love affair with coffee. Here are a few i picked up this weekend. They are all lovely. Right now I am drinking the Black Silk. It is fabulous! I also have a variety of flavored coffees. I love it!

I did not end up cooking last night. We decided to have Chinese takeout and it was delicious! I did make brownies from scratch. It is my husband's granmother's recipe and they are divine.

If you are interested in the Lemon Tea Muffins, which are wonderful with a cup of hot tea, here is the recipe:

Lemon Tea Muffins
2 dozen
Tasteofhome.com

2 eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon peel
TOPPING:
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Dash ground nutmeg

In a small mixing bowl, beat egg yolks until light and lemon colored, about 3 minutes. In a large mixing bowl, cream butter and sugar. Fold in yolks. Combine the flour, baking powder and salt; add to the creamed mixture alternately with lemon juice and peel, stirring just until combined. Beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined miniature muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes before removing to a wire racks