Mini Poppy Seed Muffins

1-1/3 c all-purpose flour
2 Tbsp poppy seeds
½ tsp baking powder
¼ tsp baking soda
1/8 tsp salt
¾ c sugar
2/3 c butter, softened
2 eggs
1 tsp vanilla
¼ tsp lemon extract
1/3 c lemon yogurt

Heat oven to 350°F. Place paper baking cups into mini muffin cup pans. Combine flour, poppy seed, baking powder, baking soda and salt in medium bowl. Set aside. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla and lemon extract; mix well. Reduce speed to low; alternately add flour mixture and yogurt, beating after each addition, just until moistened. Spoon batter into prepared mini muffin cups. Bake for 15 to 18 minutes or until set and very lightly browned.