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Lemon Muffins

4 egg yolks
1 cup margarine (at room temperature)
1 cup granulated sugar
1/2 cup lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, stiffly beaten

Preheat oven to 375 degrees F.

Beat together the egg yolks, margarine, sugar and lemon juice in a food processor using a plastic blade. Put the flour, baking powder, salt and lemon rind into a large mixing bowl. Beat in the liquid ingredients, then fold in the egg whites.

Fill lightly greased muffin tins to 3/4 full and bake for 20 minutes or until muffins test done when a wooden pick inserted in the center comes out clean.

Makes approximately 2 dozen muffins.

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