LEMON POPPY SEED MUFFINS

LEMON POPPY SEED MUFFINS 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons poppy seeds 1/3 cup soft butter 3/4 cup sugar 2 eggs 2/3 cup vanilla yogurt 1/2 teaspoon vanilla extract 2 tablespoons lemon zest 3 tablespoons fresh lemon juice 1 cup powdered sugar 2-3 tablespoons fresh lemon juice Preheat your oven to 425 and then line a muffin pan with liners In a medium bowl sift the flour, baking powder, baking soda, salt and poppy seeds together - set aside In a large bowl beat the butter on high until is creamy (about 90 seconds) then add the sugar and beat together until well mixed. Add the eggs, vanilla, zest and yogurt mixing until just combined. Then add in the lemon juice and stir in Add the flour mixture a little at a time until just combined Place batter in liners about 3/4 full Bake for 5 minutes then turn oven down to 350. Bake an additional 10 minutes or until a toothpick comes out clean Let cool on wire rack Make glaze by combining the powdered sugar and lemon juice until you get a drizzling consistency. Drizzle on muffins Keep for 3 days at room temperature