Mini Lemon Poppy Seed Muffins

• 2 Lemons, Zested
• 1 cup White Sugar
• 2-1/2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Plain Greek Yogurt
• 2 Eggs
• 1/2 teaspoons Vanilla Extract
• 1/4 cups Lemon Juice
• 4 Tablespoons Melted Butter
• 3 Tablespoons Poppy Seeds

1. Preheat oven to 375u0b0F. Lightly grease a 24-count mini muffin tin with nonstick cooking spray or line with paper liners. Set aside.
2. In a large bowl, combine lemon zest and sugar. Using a fork or your fingers, mash together until fragrant and blended together. Whisk in flour, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, combine yogurt, eggs, vanilla, lemon juice, and melted butter. Add wet ingredients to dry ingredients and stir just until combined. Gently fold in poppy seeds.
4. Spoon mixture into muffin tins. Bake at 14-16 minutes or until lightly browned on top. Remove from oven and let cool for 10 minutes, then remove from muffin tin to a wire rack to cool completely.
5. Enjoy!

lemons, white sugar, allpurpose, baking powder, baking soda, salt, greek yogurt, eggs, vanilla, ubc, butter, poppy seeds

Taken from tastykitchen.com/recipes/breads/mini-lemon-poppy-seed-muffins/ (may not work)