Lemon Tea Muffins

• 2 large eggs,
• 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 zest
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg

1. In a small bowl, beat egg yolks until light and lemon colored, about 3 minutes. In a large 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 zest, stirring just until combined. Beat egg whites until stiff peaks form; fold into batter.
2. Fill greased or paper-lined miniature muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 350u0b0 for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire racks.

eggs, butter, sugar, flour, baking powder, salt, lemon juice, lemon zest, sugar, ground cinnamon, ground nutmeg

Taken from www.tasteofhome.com/recipes/lemon-tea-muffins/ (may not work)