Lemon Poppyseed Muffin

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Lemon Poppyseed Muffin
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140g plain flour
1 tablespoon poppy seeds
1/8 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
60g unsalted butter, softened
75g sugar
1 large egg
1 lemon zest
2 tablespoons lemon juice
140ml plain yogurt(don't use non fat yogurt)

[Lemon Glaze]
30g icing sugar
1 tablespoons fresh lemon juice
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Makes 6 muffins (or 20 mini muffins)

Preheat oven to 180°C.
Line a muffin pan with paper liners or spray with a non stick vegetable spray and set aside.

In a small bowl, whisk or stir together the flour, poppy seeds, salt, baking powder and baking soda. Set aside.

In a large bowl, whisk butter and sugar with a mixer. Beat in egg, beating well. Beat in the lemon zest and yogurt until well blended. Stir in the flour mixture just until moistened. Do not over mix.

Spoon the batter using either two spoons into the prepared muffin tins and bake for 20 - 25 minutes or until a wooden toothpick inserted in center comes out clean.

Remove from oven and place on a wire rack to cool for 5 minutes before removing from pan and glazing.

[Glaze]
In a small bowl, stir together icing sugar and lemon juice. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.

This recipe is from Joy of Baking.com