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Adapted from food.com
1/2 cup 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 350°F
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. (ugh, i’m just going to put them all in in step 3)
9. Gently fold them into the muffin batter until blended.
10. Spoon the batter into the prepared pan, 3/4-full.
11. Bake at 350°F 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.
