Lemon Pound Cake Muffins

• FOR THE MUFFINS:
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Lemon Extract
• 1-3/4 cup All-purpose Flour
• 1/2 Tablespoons Salt
• 1/4 teaspoons Baking Soda
• 1 teaspoon Poppy Seeds
• 1/2 cups Sour Cream
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 2 Tablespoons Lemon Juice

1. Preheat oven to 400u0b0F.
2. In a large bowl, cream the butter and sugar. Add the eggs and extracts; beat well.
3. Combine the flour, salt, baking soda, and poppy seeds; add to creamed mixture alternately with sour cream.
4. Fill greased or paper-lined muffin cups 3/4 full. Bake for 18-20 minutes or golden brown. Cool for 5 minutes before removing from pan to a wire rack.
5. Combine the glaze ingredients; drizzle over muffins. Serve warm.
6. Yields 1 dozen muffins.

muffins, butter, sugar, eggs, vanilla, lemon extract, allpurpose, salt, ubc, poppy seeds, sour cream, confectioners sugar, lemon juice

Taken from tastykitchen.com/recipes/breads/lemon-pound-cake-muffins/ (may not work)