Lemon Muffins

1 c. butter
1 c. sugar
4 egg yolks, well beaten
1/2 c. lemon juice
2 c. flour
2 tsp. baking powder
1 tsp. salt
4 egg whites, stiffly beaten
2 tsp. grated lemon peel

Cream butter and sugar until smooth. Add egg yolks and beat until light. Add lemon juice alternately with flour which has been sifted with baking powder and salt, mixing thoroughly after each addition (do not over mix). Fold in stiffly beaten egg whites and the grated lemon peel. Fill small buttered muffin pans 3/4 full and bake at 375 about 20 minutes. These freeze well and are nice split and toasted with salad. (The success of these muffins is to use the small muffin pans.)