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

1. Grease 18 muffin cups or line with paper bake cups.

2. Combine flour, poppy seed, 1/2 teaspoon salt, and baking soda. Set aside.

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

4. Add flour mixture and yogurt alternately to the beaten mixture, beating after each addition until combined.

5. Fill prepared muffin cups 2/3 full. Sprinkle with additional sugar, if desired. Bake in a 375 degree oven for 2 minutes or until golden. Makes 18 muffins.