Featured in the October 2010 Newsletter
Recommended Pairing: Ariana, Fume Blanc, Isabel, Moscato
1 ½ cups sugar
2 ½ ounces flour, all purpose
2 cups buttermilk
½ cup lemon juice
Zest of 4 Meyer lemons
6 eggs, separated
In one bowl, combine dry ingredients: sugar, flour and lemon zest. In a second bowl, whisk egg yolks with buttermilk and lemon juice. In a third bowl, whip egg whites with an automatic mixer until light and fluffy and soft peaks form.
Mix dry ingredients and buttermilk mixture together. Fold in egg whites.
Butter and sprinkle sugar to coat muffin tins. Distribute batter equally into muffin cups.
Bake at 325°F in a water bath covered with foil for 15 minutes, remove foil and bake until set (slightly puffed and a little bit cracked).