1/4 cup all-purpose flour
1 pinch salt
1/8 teaspoon baking powder
1 tablespoon lemon juice
1 cup white sugar
1 egg
1 teaspoon lemon extract
2 teaspoons vanilla extract
1 cup margarine
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon pepper
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large mixing bowl, mix 1/4 cup flour, salt, baking powder, lemon juice, sugar, egg, lemon extract, lemon extract, margarine, flour, baking soda, salt, lemon pepper and lemon zest. Stir until well blended and light.
Bake in preheated oven for 30 minutes, until toothpick inserted in center comes out clean. Meanwhile, in a small mixing bowl, beat egg whites. Add lemon zest and lemon zest. Spoon lemon mixture into prepared liners.
Bake in preheated oven for 10 minutes, until toothpick inserted in middle comes out clean. Cool slightly on a metal serving plate. Cool completely.