Upside Down Glazed Almond Poppyseed Muffins

1 cup butter, softened

1 1/4 cup sugar

4 eggs, separated

2 tsp lemon extract or lemon juice

3 tsp almond extract

2 2/3 cup flour

2 tsp baking powder

1 tsp baking soda

1 cup buttermilk or almond milk. I like buttermilk because it is thicker and adds great flavor.

5 Tbsp poppy seeds

Glaze:

2 plus cups icing sugar

1 tsp lemon extract (or juice)

water to dilute 

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

Thoroughly grease and flour  muffin  tins (makes 16 muffins)

 Directions~

 Fill with batter to the tops. Bake at 350 degrees for about 18 min, or until a toothpick inserted in the center comes out clean.Turn pan over so muffins come out upside down. Let cool slightly on a wire rack. While they are still warm, mix the icing sugar, lemon extract, and enough water to thin the glaze so that it is runny. Generously spoon glaze over the tops and sides of muffins. Enjoy!