1 lb 4 oz all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 oz poppy seeds
1 lb unsalted butter (at room temp)
1 lb 4 oz sugar
2 tbsp grated or finely chopped lemon zest
10 egg yolks (at room temp
2 tsp vanilla extract
1 tsp lemon extract
12 oz sour cream
12 egg whites (1 1/2 cups)
2 oz sugar
1/2 tsp salt
1/2 tsp cream of tartar
Glaze:
3 cups confectioners sugar
Juice of 2 lemons (3/4 cup lemon juice - can use bottled)
2 Tbsp water
Stir with a fork until smooth. If glaze is too thick, add a little more water.
Sift the all purpose flour, baking soda, and baking powder. Mix in the poppy seeds
Cream the butter and add 1 lb 4 oz sugar and lemon zest. Beat till light and fluffy. Add egg yolks and vanilla and lemon extract. Mix for 2 minutes.
Mix in half of the dry ingredients at low speed. Add sour cream and mix until just combined. Mix in the remaining dry ingredients.
Whip the egg whites, salt and cream of tartar to a foam. Gradually add the remaining 4 oz of sugar and whip to soft peaks. Fold the beaten egg mix into the batter one quarter at a time
Fill muffin pans
Bake 375 for about 10 minutes then rotate and bake another 10 minutes (or until done)
Mix lemon glaze while muffins are baking.
let muffins cool for 5 minutes and dip the tops in the glaze.
