Muffins are such an easy snack you see them everywhere from your local coffee shop to hospital vending machines. Some muffins are so sweet they're really just a cupcake without the frosting and a bit of fruit hidden inside.

Being a teacher I go to quite a few meetings where snacks are provided, and whenever lemon poppy seed muffins are an option they're the first to go. There are a million different versions of lemon poppy seed recipes, my adaptation is subtly lemon and refreshingly sweet without being a cupcake.

Makes 12-16 muffins

Ingredients

1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs, room temp
1 cup sugar
2 Tbsp butter, softened
1 tsp vanilla extract
1 tsp lemon extract
Zest from one lemon
1/3 cup lemon juice
1/2 cup oil
3 Tbsp poppy seeds

Directions

1. Preheat oven to 350.
2. Grease and flour a loaf pan or put liners a muffin pan.
3. In a large bowl, combine flour, baking soda, baking powder and salt.
4. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice.
5. Pour dry ingredients into the wet ingredients and blend until smooth.
6. Add oil and poppy seeds and mix well.
7. Pour into prepared pan until 3/4 full and bake until toothpick comes out clean.
8. Bake for:
   • 45-60 minutes for loaf pan
   • 20 minutes for regular size muffins
   • 27 minutes for large muffins

8. Remove from oven and cool in pan on a rack for 15 minutes.

Optional Glaze Topping

1 Tbsp icing sugar
2 Tbsp milk
1/2 tsp lemon extract

Glaze Directions

1. Combine sugar, milk and extract with a whisk
2. Poke holes in the loaf with a skewer to allow the glaze to seep into the loaf for some added sweetness.
3. Pour glaze over the cooled loaf and allow to harden before serving