3 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
1 c. sugar
3 eggs
1/3 c. lemon juice
1 c. sour cream
1 1/2 tsp. vanilla
1/4 c. poppy seeds
1 tsp. lemon zest (grated)

Sift dry ingredients; set aside. In large bowl cream butter and sugar until fluffy, scraping bowl often. Add eggs, one at a time, beating well after each. Add flour alternately with sour cream, lemon juice and vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest.

Filling muffin cups two thirds full. Bake at 375 degrees for 18 to 20 minutes. Sprinkle tops with sugar or make a lemon glaze with 1 cup of confectioners' sugar and enough lemon juice to make a thin glaze. Makes 24 to 30 muffins.