Tangy Lemon Muffins

1/2 cup soft butter or margarine
1/2 cup sugar
2 eggs, separated
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of two lemons
3 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cinnamon

Oven: 350 degrees

In a bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, beating well. Combine sifted flour, baking powder and salt, and add alternately with the lemon juice to the butter mixture.

Blend in the lemon rind. Beat the egg whites until stiff but not dry, and fold into the batter. Fill greased muffin tins half-full. Sprinkle tops with combined sugar and cinnamon. Bake until golden brown, about thirty minutes. Makes twelve muffins.