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.) lemon yogurt
6 tbsp. butter (melted & cooled)
1 egg, room temperature
1 tbsp. fresh lemon juice

GLAZE:

1/2 c. fresh lemon juice
1/4 c. sugar
2 tsp. grated peel (opt.)

Preheat oven to 400 degrees. Prepare muffin tins with cooking spray. In a large bowl combine flour, sugar, lemon peel, baking powder, soda, salt and poppy seed. In a small bowl whisk together yogurt, butter, egg and lemon juice. Add to dry ingredients. Fold and mix gently until just moistened and combined. Spoon into tins until 3/4 filled. Bake 20 minutes. Cool in pan 5 minutes. Remove to wire rack.