1 3/4 c. flour
1/2 c. sugar
1 tbsp. grated lemon peel
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tbsp. poppy seed
1 (8 oz.) carton lemon yogurt
6 tbsp. butter, melted & cooled
1 egg, room temperature
1 tbsp. fresh lemon juice

1/3 c. fresh lemon juice
1/4 c. sugar
2 tsp. grated lemon peel

Prepare 12 muffin cups with cooking spray. In large bowl combine flour, sugar, lemon peel, baking powder, soda, salt and poppy seed. In small bowl whisk together yogurt, butter, egg and lemon juice. Add dry ingredients. Fold and mix gently until just moistened. Spoon into tins until three-fourths filled. Bake about 20 minutes at 400 degrees. Cool in pan 5 minutes and remove to wire rack.

For the glaze combine lemon juice, sugar and lemon peel. Cook over low heat, swirling pan frequently to dissolve sugar. Keep warm until ready to glaze. Poke tops of muffins with toothpick or skewer and drizzle glaze over muffins.