2 c. flour
1/4 c. poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. butter, softened
3/4 c. sugar
2 eggs
3/4 c. sour cream
2 tbsp. lemon zest, finely chopped
1 tsp. vanilla

Preheat oven to 375 degrees. In a bowl combine flour, poppy seeds, salt and soda and set aside. In a mixer, cream butter and sugar 2 minutes. Beat in eggs, one at a time until blended. Beat in sour cream, lemon zest and vanilla. Fold dry ingredients into egg and sour cream until just blended. Spoon into lined muffin tins almost to the brim. Bake at 375 degrees for 15 to 20 minutes. Makes 1 dozen muffins.