Lemon Poppy Seed Muffins

One secret to good muffins is mix the dry and wet ingredients in separate bowls and then combine them at the last minute, just before baking. Another secret is: DO NOT OVERMIX! The third secret: bake immediately upon mixing the dry and wet ingredients; the batter will not keep well.

Zest is the grated rind of a citrus fruit. Take your whole lemon and grate the outside until all the color disappears. You will be left with a white lemon and a bowl or chopping board of zest. For this recipe, you then juice the lemon.

Ingredients

'Dry'
2/3 cup sugar
Grated zest 1 lemon or lime
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup poppy seeds (or more if you like poppy seeds!)

'Wet'
3/4 cup nonfat yogurt
2 large eggs
Juice of one lemon or lime
1 1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled (You could also substitute 6 tbs. canola oil if you want a lower fat recipe, or even try a half stick butter)

Mix it up!
Preheat oven to 400 and put muffin cups in muffin tins (or grease muffin tins with butter or canola oil).

Whisk sugar and lemon zest in a large bowl. Add the other dry ingredients and mix well. In another bowl beat the eggs until frothy and then add the melted butter, yogurt, lemon juice, and vanilla extract. Mix well.

Pour the wet bowl mixture into the dry mixture. WIth a spoon or spatula, fold the two mixtures together until it is all one moist batter. It will be slightly lumpy. That is okay. Spoon this batter into the muffin tin or cups and bake right away for 16 to 20 minutes, until golden brown on top.

Eat!