Lemon Poppy Seed Muffins

• 1/2 cup sweet creamy butter, softened
• 2/3 cup sugar
• 2 large eggs, separated
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons poppy seeds
• 2 lemons, zest of, grated
• 1/4 teaspoon salt
• 1/2 cup buttermilk or 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 teaspoon vanilla

1. Preheat oven to 350u0b0F Coat muffin tin with nonstick cooking spray.
2. In a large bowl, cream the butter and sugar until fluffy.
3. Add the egg yolks, one at a time.
4. Beat well after each.
5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
7. Beat just until smooth.
8. In another bowl, beat the egg whites until soft peaks form.
9. Gently fold them into the muffin batter until blended.
10. Spoon the batter into the prepared pan, 3/4-full.
11. Bake at 350u0b0F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
12. Cool for 5 minutes before removing to cool completely.
13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

sweet creamy butter, sugar, eggs, flour, baking powder, baking soda, poppy seeds, lemons, salt, buttermilk, lemon juice, vanilla

Taken from www.food.com/recipe/lemon-poppy-seed-muffins-100943 (may not work)