Lemon Poppy Seed Muffins

• 3 c. unbleached flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. soft butter
• 1 c. plus 2 Tbsp. sugar
• 3 eggs
• 1 c. sour cream
• 1/3 c. lemon juice (fresh squeezed is best)
• 1/2 tsp. vanilla
• 1/4 c. poppy seed
• 1 tsp. grated lemon zest

1. Preheat oven to 375u0b0.
2. Sift together the flour, baking powder and salt.
3. Set aside.
4. Cream together the butter and sugar; add eggs, one at a time, beating well after each addition.
5. Add flour mixture alternately with sour cream and lemon juice.
6. Add vanilla, poppy seed and lemon zest.
7. Grease muffin tins and fill two-thirds full with batter.
8. For large muffins, bake 18 to 20 minutes; for mini muffins, bake 12 to 14 minutes.

flour, baking powder, salt, butter, sugar, eggs, sour cream, lemon juice, vanilla, poppy seed, lemon zest

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249886 (may not work)