Lemon Chiffon Muffins

1/2 cup softened butter
1/2 cup sugar
Grated peel of one lemon (about 1 tablespoon)
2 tablespoons milk
2 eggs, separated
3 tablespoons lemon juice (about 1 lemon)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped nuts
1 tablespoon sugar
1 teaspoon nutmeg


Cream butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice. Combine flour, baking powder, and salt in separate bowl. Add to batter and mix until just blended. Beat egg whites until soft peaks form; fold into batter. Spoon into 12 greased muffin-pan cups. Sprinkle with a mixture of nuts, sugar and nutmeg. Bake at 375*F 15 to 20 minutes, or until done.

Makes 1 Dozen.