1 c. all purpose flour
1/2 c. sugar
1 tbsp. poppy seeds
1 heaping tsp. baking powder
1 tsp. salt
1/4 c. melted butter
1/2 c. fresh lemon juice
2 lg. eggs
Finely grated rind of 1 lemon

TOPPING:

1/4 c. melted butter
1 tbsp. lemon juice
1/2 c. sugar

Preheat oven to 375 degrees. Line muffin tins with paper liners. For topping, combine melted butter and lemon juice. Measure sugar in separate dish. For muffins, combine dry ingredients and blend well. Mix melted butter and lemon juice. Add eggs and rind. Stir egg mixture into dry ingredients and stir just enough to moisten. Pour batter into liners, filling just to lip. Bake at 375 degrees for 15 to 20 minutes, until nicely browned. Remove muffins from pan and drizzle butter mixture on each muffin and then sprinkle on sugar. Makes 18 to 24 muffins.