Lemon Poppy Seed Yogurt Muffins

• 1-1/2 cup Flour, White Or Whole Wheat
• 2/3 cups Sugar
• 2 Tablespoons Poppy Seeds
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 pinch Salt
• 6 Tablespoons Unsalted Butter, Melted And Cooled
• 3/4 cups Plain Greek Yogurt
• 1 teaspoon Vanilla Extract
• 1 teaspoon Grated Lemon Zest
• 1/4 cups Freshly Squeezed Lemon Juice
• 2 whole Eggs

1. Move your oven rack to the center position and preheat the oven to 400u0b0F. Line muffin pans with 12 paper liners. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.
2. In medium bowl, whisk together the melted butter, yogurt, vanilla, zest, and lemon juice until thoroughly combined. Pour the liquid ingredients into the well of dry ingredients and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.
3. Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.

flour, sugar, poppy seeds, baking powder, baking soda, salt, unsalted butter, greek yogurt, vanilla, lemon zest, ubc, eggs

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