Lemon Poppy Seed Muffins

2 c. all-purpose flour
2 tbsp. poppy seeds
1/2 tsp. salt
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. (1 stick) butter
1 c. sugar
2 eggs
Zest of one lemon
1 c. vanilla yogurt (do not use nonfat)
1 tsp. vanilla extract

Glaze (optional):
1/2 c. powdered sugar
1 to 2 tbsp. fresh lemon juice

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. Set aside.

In small bowl, stir together flour, poppy seeds, salt, baking powder, and baking soda. Set aside.

Cream butter and sugar with electric mixer. Beat in eggs one at a time, beating well after each addition. Beat in lemon zest, yogurt, and vanilla until well-blended. Stir in flour mixture until just moistened. Do not over mix. Spoon batter into prepared muffin pan and bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and place on a wire rack to cool for 5 minutes before removing from pan and glazing.

If glazing, while muffins are baking stir together powdered sugar and lemon juice. Mixture should be runny. Once muffins are removed from oven, wait five minutes and then drizzle glaze over muffins with a spoon. Makes 12 muffins.