Lemon Poppyseed Muffins with Lemony Glaze

These don't come very big but they're tasty :)

For the cupcakes:

2/3 cup sugar

10 tablespoons butter, melted

5 egg whites

4 tbsp blue poppy seeds

1 cup all purpose flour

1 tbsp baking powder

Zest of 1/2 lemon

Juice of 1 lemon (or more, depending on how lemony you want it!

For the glaze:

2 heaping tablespoons of powdered sugar

2 tablespoons milk (or more if it seems too thick - but it shouldn't be too runny)

1/2 teaspoon lemon extract or juice

1 drop yellow food coloring (optional)

Preheat oven to 305°F (yes, 305, not 350). Line 12 muffin cups with baking cups. In a large bowl beat 

the egg whites until stiff. Add the sugar and beat more. In separate bowl, sift in the flour and baking powder, then stir in the poppy seeds. Put flour mixture in egg mixture and combine. Add the melted butter and stir more. Add lemon zest and lemon juice and stir again. I tasted it at this point to see if I wanted more lemon, but I don't recommend doing so as there are uncooked eggs in the batter).

Put about an ice cream scoop's worth into each baking cup (about 3/4 full). Bake for 30-35 minutes. Muffins should come out easily and cool quickly. Drizzle with glaze when done.