Lemon Muffins

Lemon Muffins
1 cup butter
1 cup sugar
4 eggs, divided
2 cups white flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice

Topping
1/4 c finely chopped nuts
2 Tbsp flour
2 Tbsp brown sugar
1/4 tsp nutmeg

Cream butter and sugar. Beat in egg yolks. Combine dry ingredients. Add to creamed mixture alternately with lemon juice. In small bowl, beat egg whites till stiff. Fold into batter. Grease or paper-line your muffin tins. Fill 3/4 full. Combine topping and sprinkle atop the batter. Bake at 375 for 17-20 minutes.