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