1 cup butter, divided
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
3 egg whites
2 teaspoons lemon zest
1 cup cornmeal
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon ground black pepper
1/4 teaspoon salt
1 egg
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease muffin liners or line with paper muffin liners.
In a medium bowl, beat butter, brown sugar, white sugar, vanilla, lemon zest and egg whites until light and fluffy. Combine cornmeal and flour in a small bowl and beat into cream milk. Stir egg white into cream milk mixture and stir into butter mixture.
Heat a lightly oiled griddle or frying pan over medium heat. Brush muffs with flour mixture and place on griddle, using tongs or pastry bags to transfer side to side. Cook over medium heat until bubbles form in the edges and no bubbles are visible. Add lemon glaze and sprinkle with pepper.
Bake in preheated oven for 60 minutes. While muffins keep warm, place the eggs in the hot water in a medium saucepan, mixing gradually. Remove muffins from pan and place on wire rack to cool.
While muffs are baking, melt cornmeal on high heat. Mix cornmeal with lemon glaze and bake muffs for 25 minutes.
While muffins are baking, beat egg whites until stiff. Gradually beat egg white mixture into cream milk mixture and drizzle with peach preserves. Drizzle muffs with glaze, if desired.