Lemon Poppyseed muffins

Here's a recipe I made up for lemon poppyseed muffins:

Ummm, really - try these - they are YUM!

2 eggs - separated

Beat egg whites to stiff peak, set aside. Save yolks.

Cream together:

1/2 cup butter

1/3 cup powdered sugar

2/3 cups brown sugar

2 lemons zested

1 tsp vanilla

Add yolks to butter mixture.

In a separate bowl, combine:

1 cup flour

1/3 cup cake flour

1 tsp baking powder

1/2 tsp baking soda

2 tbsp poppy seeds

1/4 tsp salt

Set aside.

In (yet another bowl - maybe #4), combine:

1/4 cup sour cream

1/4 cup cream cheese

2 tbsp fresh lemon juice

Add half the flour mixture to butter mixture and mix, then half the sour cream mixture to the butter mixture and mix, then the other half of flour mixture and mix and the remaining sour cream mixture and mix.

Fold in egg whites. Scoop into greased or lined muffin tins. Makes 12 regular or 6 large.

Bake 350 degrees for 20 minutes - maybe up to 5 minutes more depending on your oven.

Lemon Ricotta Muffins

Emily brought these yummy muffins to a RS potluck and shared the recipe - YUM!

2 cups flour (I used 1 cup rice flour and 1 cup all purpose)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup brown sugar (recipe calls for white)

1/2 cup butter (recipe calls for unsalted)

2 tbsp finely grated lemon zest (recipe calls for 1)

1 cup ricotta cheese

1 egg

2 tbsp fresh lemon juice (recipe calls for 1)

1/2 tsp almond extract

1/3 cup thinly sliced almonds (which are now sold at my Costco - yea!)

Line 12 muffin cups with liners and preheat oven to 350 degrees.

Whisk the flour, powder, soda and salt until combined. Beat sugar and butter together until fluffy, add zest and ricotta and mix well. Beat in the egg, juice and extract and then stir in dry ingredients. I will add in poppy seeds next time I make these!

Fill liners evenly - I sprinkled the tops of my muffins with turbinado sugar and then the almond slices - nice crunch to it! Bake 20 minutes.