1/2 c. butter, softened
3/4 c. sugar
2 lg. eggs, separated
1 tsp. freshly grated lemon rind
1 tsp. vanilla
1 1/3 c. flour
1 1/8 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. buttermilk
2 1/2 tbsp. poppy seeds

Cream the butter; add the sugar and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in rind and vanilla.

Sift together the flour, baking powder, salt and the soda. Add the mixture to the butter mixture alternately with the buttermilk. Blend until it is just combined. Fold in poppy seeds.

Beat whites until hold soft peaks. Stir 1/4 of whites into batter. Then fold rest of whites very gently, but thoroughly. Fill 3/4 full. Bake at 350 degrees for 20-25 minutes or until springy to touch. Let cool. Spoon batter into muffin papers in muffin tins.