Lemon Raspberry Muffins

1 cup margarine or butter
1 cup sugar (rounded)
4 eggs, separated
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1/2 cup lemon juice
2 teaspoons grated lemon peel
1 cup raspberries (rounded)

Cream butter and sugar until smooth. Add vanilla. Separate eggs and beat egg whites until stiff and set aside. Sift flour with baking powder and salt and set aside. Add egg yolks to butter and sugar mixture and beat until light. Then add lemon juice and flour alternately, mixing thoroughly after each addition (do not over mix). Fold in stiffly beaten egg whites and grated lemon peel. Gently fold in fresh raspberries (by hand) that have been lightly coated with flour. Separate batter evenly into twelve muffin cups that have been greased on the inside and around the edges on the top. This recipe makes 12 large muffins and will overflow the top of the cup during baking. That's why you need to grease the outer edges around the cup of the baking pan. Bake at 375 degrees about 20 minutes. Do not overcook.

Recipe can be made in the winter. Add frozen raspberries directly to the mixture.

Muffins can be frozen. They are good split and toasted. Not a sweet muffin. Great served with egg dishes or salads.