Lemon Chiffon Muffins

1/2 c. softened butter
1/2 c. sugar
Grated peel of 1 lemon (about 1 Tbsp.)
2 Tbsp. milk
2 eggs, separated
3 Tbsp. lemon juice
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. chopped walnuts or almonds
1 Tbsp. sugar
1 tsp. nutmeg

Cream butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice. Combine flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended. Beat egg whites until soft peaks form; fold into batter. Spoon into 12 greased muffin pan wells. Sprinkle with mixture of nuts, sugar, and nutmeg. Bake at 375 degrees for 15 to 20 minutes.