Bobbie’S Lemon Poppy Seed Muffins

• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• scant 1/2 tsp salt
• 2 Tbs. poppy seeds
• 1/2 c. butter, room temperature
• 2/3 c. granulated sugar
• zest of 2 lemons
• (Blend the above together)
• 2 large eggs
• 1/2 c. buttermilk
• 1/4 c. sour cream
• 1 tsp. vanilla
• 1/4 - 1/2 tsp. lemon extract
• juice of 1 lemon, about 3 Tbs. (leave the pulp in)
• sugar for topping the muffins before baking
• Glaze (after the muffins are completely cooled):
• Juice of one lemon (strained of all pulp)
• 1 c. powdered sugar

1. Combine the dry ingredients and set a aside. Cream the butter, add in the sugar/zest mixture. Add the remaining wet ingredients and mix well. Add the dry ingredients and mix just until the dry ingredients are moistened. Scoop into prepared muffin cups. Top with a sprinkle of granulated sugar.
2. Bake at 375 for 25-30 minutes
3. Once the muffins are completely cooled dip the tops in the glaze.

flour, baking powder, ubc, salt, poppy seeds, butter, granulated sugar, eggs, buttermilk, ubc, vanilla, ubc, lemon, sugar, lemon, powdered sugar

Taken from www.epicurious.com/recipes/member/views/bobbie-s-lemon-poppy-seed-muffins-50087574 (may not work)