Cornhusker's Poppy-Seed Muffins

Servings: 18
Notes: This downtown hotel in Lincoln features a mouth-watering quick bread
that's a cross between a cupcake and muffin.
        2       cup     all purpose flour
        1       Tbsp    poppy seed
        1/2     tsp     salt
        1/4     tsp     baking soda
        1       cup     sugar
        1/2     cup     unsalted butter
        2               eggs
        1       tsp     vanilla
        1       tsp     finely shredded lemon peel
        1       cup     plain yogurt
Grease 18 muffin cups or line with paper baking cups.
Combine flour, poppy seed, 1/2 tsp salt and baking soda. Set aside.
In a large mixer bowl, beat sugar and butter with an electric mixer on
medium speed till fluffy. Beat in eggs, vanilla and lemon peel.
Add the flour mixture and yogurt alternately to the beaten mixture, beating
after each addition till combined.
Fill prepared muffin cups 2/3 full. Sprinkle with additional sugar, if
desired. Bake in a 375-F oven for 20 minutes or till golden.
Source: Midwest Living Magazine, April 1991