Lemon Poppy Seed Muffins

2 cups of all-purpose flour

1 tablespoon poppy seeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter

1 cup granulated white sugar

2 large eggs

Zest of one lemon *note: lemon zest is the yellow outer skin of the lemon that contains the fruit's flavor and perfume

1 cup of plain yogurt or sour cream (don't use non fat)

1 teaspoon pure vanilla extract

1. Preheat oven to 400 degrees F
2. Line a 12 cup muffin pan with paper liners

3. In a bowl, whisk the flour with poppy seeds, salt, and baking soda.

4. In another bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the lemon zest, yogurt (sour cream), and vanilla extract until well blended.

5. Then stir in the flour mixture just until moistened. Do NOT over mix.

6. Spoon the batter into the muffin cups using two spoons.

7. Bake for about 18-20 minutes.

8. Remove from oven and place on a wire rack to coll for about 5 minutes before removing from pan.

9. Optional: Add a lemon glaze on the top of each muffin.

Lemon Glaze:

1/2 cup powdered sugar

2 tablespoon fresh lemon juice

1. Place the sugar in a small bowl and stir in the lemon juice.

2. While the muffins are still warm, drizzle the tops with glaze.

Makes 12 Muffins

*Recipe taken from Joy of Baking