Butter or Margarine
1/2 cup Butter or Margarine
1 cup All-purpose Flour
2 1/4 cups Wheat Flour
3 1/2 tablespoons Active Dry Yeast
1/2 cup Milk
1/2 teaspoon Salt
4 Egg Whites (leftover)
For the Lemon Sauce:
1/2 cup All-purpose Flour
1 tablespoon Cornstarch
1 cup Water
2 tablespoons Freshly Squeezed Lemon Juice
1 tablespoon Grated Lemon Zest
2 tablespoons Butter or Margarine
Butter or Margarine
1/2 cup Butter or Margarine
1 cup All-purpose Flour
2 1/4 cups Wheat Flour
3 1/2 tablespoons Active Dry Yeast
1/2 cup Milk
1/2 teaspoon Salt
4 Egg Whites (leftover)
For the Lemon Sauce:
1/2 cup All-purpose Flour
1 tablespoon Cornstarch
1 cup Water
2 tablespoons Freshly Squeezed Lemon Juice
1 tablespoon Grated Lemon Zest
2 tablespoons Butter or Margarine
Preheat the oven to moderate temperature (170°F)
Grease 8 mini muffin tin and reserve
Beat 1/2 cup of butter until smooth
Gradually add all-purpose flour, alternating with milk, beating well
Sift together wheat flour and active dry yeast
Add the butter mixture to the flour mixture, alternating with eggs, beating well
Add salt to egg whites and beat until stiff peaks form
Add 1/3 of the egg whites to the batter and beat vigorously
Add the remaining egg whites to the batter, mixing carefully with a spatula, and fill prepared muffin tin
Place muffin tins in a baking dish with hot water to 3/4 of the height of the muffins and bake for 1 hour
Prepare the Lemon Sauce: combine all-purpose flour, cornstarch, and water in a saucepan
Cook over low heat, stirring well, until the mixture thickens and becomes transparent
Remove from heat and add remaining ingredients, stirring well
Serve muffins with Lemon Sauce
