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

Cream butter; add sugar and beat. Add egg yolks, one at a time, beating well after each. Beat in rind and almond extract. Mix dry ingredients in separate bowl. Add to creamed mixture alternately with buttermilk, mixing until just combined. Fold in poppy seeds. Beat egg whites until peaks are stiff. Gently fold into batter.

Spoon into greased and floured muffin tins or use paper baking liners, filling 2/3 full. Bake at 350 degrees for 15-18 minutes. Remove from pan and let cool on rack.