2 1/4 c. all purpose flour
1 c. sugar
3/4 c. milk
3/4 c. butter (I use butter flavored shortening)
3 eggs
12 tbsp. poppy seed (keep unused poppy seed, will be come rancid in refrigerator)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. grated lemon peel
1/4 c. lemon juice

GLAZE:

1/3 c. sugar
3 tbsp. butter, melted
1 1/2 tbsp. lemon juice

Heat oven to 350 degrees. Grease bottom only of 4 (5 1/2 x 3 inch) mini loaf pans. In large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Pour into prepared pans. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. In small bowl stir together glaze ingredients. Pour over warm bread loaves. Cool 10 minutes. Loosen edge of loaves with knife; remove from pan.

Makes 4 mini loaves.