2 c. all-purpose flour
3 tsp. poppy seeds
1/2 tsp. salt
1 1/4 tsp. baking soda
1 c. sugar
1/2 c. butter
2 eggs
1 c. plain yogurt
1 tsp. vanilla

In a small bowl, stir together flour, poppy seeds, salt and soda. In large bowl, cream together sugar and butter. Beat in eggs, one at a time. Beat in yogurt and vanilla until well blended. Stir in flour mixture until moistened thoroughly.

Spoon batter into greased or paper lined muffin tins. Bake 15-20 minutes at 400 degrees (until pick comes out clean). Cool 5 minutes on rack before serving. Variation: Use lemon yogurt and lemon extract instead of plain yogurt and vanilla.