Lemon Poppyseed Muffins (Ivy Vann) by Barbara

This recipe breaks with tradition. You start with dry ingredients then beat in the wet ingredients.  Be sure to grease your muffin tin well.

---Barbara

Lemon Poppy Seed Muffins
(adapted from Home-style by Ivy Vann)

Makes 12 extra large muffins

1/2 cup poppy seeds
grated rind of 2 lemons
1/2 cup butter, softened
1 t. salt
1 t. baking soda
2 cups flour
1 cup sugar
1 cup yogurt
2 eggs
1/3 cup lemon juice 
3 T. lemon juice mixed with confectioner's sugar to taste

Mix dry ingredients thoroughly.  Beat in butter.  Combine eggs, yogurt, and 1/3 cup lemon juice.  Add 1/3 of egg mixture to flour and beat 1 minute.  Add 1/2 more egg mixture and beat 20 seconds, add remaining egg mixture and poppy seeds and lemon rind and beat 20 seconds.  Spoon into greased muffin tins.  Bake at 350 degrees for 25 minutes.  Remove from oven and immediately poke 6 to 8 holes in the tops of the muffins and spoon remaining lemon juice over them.  Remove from pans when lukewarm.