2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 c. sugar
2 lemons, zest & juice
1 c. plain, non-fat yogurt
2 eggs
2 tsp. vanilla
1 tsp. lemon extract
1/4 c. vegetable oil
2 Tbl. poppy seeds
Glaze:
3/4 c. powdered sugar
1- 2 Tbl. milk
1/2 tsp. lemon extract
Combine sugar and lemon zest and rub together with your fingers until fragrant. Add flour, baking powder, baking soda and salt. In a separate bowl, combine lemon juice, yogurt, eggs, vanilla extract, lemon extract, oil and poppy seeds. Add to dry ingredients and stir with a wooden spoon until combined. Do not overmix. Divide evenly into greased muffin tins. Bake at 375 degrees for 14-15 minutes or until lightly browned. Yield: 16 muffins. Combine all glaze ingredients and stir until smooth. If it is too thick, add a little more milk. Drizzle over slightly cooled muffins.
From: Jenn@eatcakefordinner