Lemon Tea Muffins Recipe

2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons popppy seeds
1 cup butter, softened
1 cup sugar
4 eggs, separated
1/2 cup Realemon lemon juice or fresh lemon juice
1/4 cup finely chopped nuts
2 tablespoons brown sugar
1/4 teaspoon nutmeg

Preheat oven to 375 degrees. Line 18 (2 1/2-inch) muffin cups with paper liners or grease well.
In medium bowl, combine flour, baking powder, salt and poppy seeds. In large bowl, beat margarine and sugar until light. Add egg yolks; beat until well combined. By hand, gradually stir in dry ingredients and stir just until combined. In small bowl, beat egg whites until stiff, but not dry. Fold 1/3 of egg whites into batter, then fold in remaining whites. Fill prepared muffin cups about 3/4 full. In small bowl, combine nuts, brown sugar and nutmeg. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until muffins test done. Cool in pan 5 minutes, then turn out onto rack.