2 c. flour
1 tbsp. poppy seeds
1/4 tsp. baking soda
1 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1 tsp. lemon peel
1 c. plain yogurt

Line 18 muffin tins with paper liners. Combine flour, poppy seeds, 1/2 teaspoon salt and baking soda. Set aside. Beat sugar and butter with electric mixer until fluffy. Beat in lemon peel, eggs and vanilla. Add flour mixture and yogurt alternately to the beaten mixture. Fill cups 2/3 full. Sprinkle with sugar. Bake at 375 degrees for 20 minutes.