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In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Combine flour, baking powder and salt; add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form; fold into batter with lemon peel. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with cinnamon sugar. Bake at 350? for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 9|
|Calories from Fat: 232 (53%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 256.9mg||79 %|
|Sodium 301.7mg||10 %|
|Potassium 117.3mg||3 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 44.9g|
|Protein 8.7g||12 %|
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Calories per serving: 440
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