Lemon-Poppy Seed Muffins

Hi all! Over the past few weeks I have tried a few new muffin recipes, most of them from the Williams-Sonoma web site. I grew up with a few of their cookbooks-oh the goodness! Anyway, since these recipes are free, life is that much better!

Lemon-Poppy Seed Muffins

8 Tablespoons butter, at room temperature

2/3 cups sugar

2 eggs, separated

1 1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons poppy seeds

Grated zest of 2 lemons

1/4 teaspoon salt

1/2 cup buttermilk

2 Tablespoons strained fresh lemons

1 teaspoon vanilla

Preheat oven at 350 F. Grease 10 muffins cup, filling the unused with water to prevent warping.

In a bowl, using an electric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition until well blended.

In another bowl stir together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt. Using the mixer on low speed, add the flour mixture to the butter mixture in 2 additions, alternating with the buttermilk, then add the lemon juice and vanilla. Beat just until smooth.

In a large bowl, using a mixer with spotlessly clean whisks, beat the egg whites until they form soft peaks. Using a large silicone spatula, gently fold the egg whites into batter until blended.

Spoon into muffin tins. Bake 20-25 minutes till springy and toothpick inserted comes out clean.

Transfer to a cooling rack. Serve warm, or, cool completely and serve with lemon curd! So yummy!