2 c. all purpose flour
1 tbsp. poppy seed
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter
2 eggs
1 tsp. vanilla
1 tsp. finely shredded lemon peel
1 c. plain yogurt

Grease 18 muffin cups or line with paper baking cups. Combine flour, poppy seed, 1/2 teaspoon salt, and baking soda. Set aside.

In a large mixer bowl, beat sugar and butter with an electric mixer on medium speed until fluffy. Beat in eggs, vanilla, and lemon peel.

Add the flour mixture and yogurt alternately to the beaten mixture, beating after each addition until combined. Fill prepared muffins cups 2/3 full. Sprinkle with additional sugar, if desired. Bake at 375 degrees for 20 minutes or until golden. Makes 18 muffins.