1 c. butter
4 eggs
2 tsp. baking powder
1/2 c. fresh lemon juice
2 tsp. grated lemon peel
1 c. sugar
2 c. flour
1 tsp. salt
4 stiffly beaten egg whites
2 tbsp. poppy seeds

Cream together butter and sugar in a large bowl until smooth. Add egg yolks and beat until light. In a separate bowl, sift flour, baking powder and salt together. Add dry ingredients alternately with lemon juice to the creamed mixture. Stir after each addition but do not overmix. Fold in stiffly beaten egg whites, poppy seeds and lemon peel. Spoon batter into prepared muffin tins and bake at 375 degrees for 20 to 25 minutes. Yield: 12.