1/2 c. butter, softened
3/4 c. sugar
2 eggs
1 c. non-fat plain yogurt
1 1/2 tsp. almond extract
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. poppy seeds

Cream sugar and butter. Add eggs one at a time. Mix together into a separate bowl. Mix with other ingredients gradually. Spoon into 12 lined muffin cups. Bake at 350 degrees for 20 minutes.