Adapted from: allrecipes.com
2 cups all-purpose flour
3/4 cup granulated sugar
1 ounce jar of poppy seeds (use the full jar!)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt (I used Chobani Lemon Blended)
1/4 cup canola oil
1 tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons Confectioners’ sugar
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined; the batter is quite thick so don't be surprised! Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees for 18-20 minutes.
Combine the lemon juice with the Confectioners’ sugar. Stir into sugar dissolves. Once the muffins are baked, drizzle them with or dip the tops in the sugar/juice mixture.