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Lemon-Poppy Seed Muffins

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• Servings: Makes a dozen muffins
• 1-1/2 cups flour
• 1/2 cup sugar
• 2 Tbsp. poppy seed (I used only one tablespoon)
• 1 tsp. Baking Powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1/2 cup Sour Cream
• 1/4 cup (1/2 stick) butter, melted
• 1 Tbsp. grated lemon peel
• 2 Tbsp. lemon juice
• 1/2 tsp. vanilla

1. Preheat oven to 350°F. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in smaller bowl. Add sour cream, butter, lemon peel, lemon juice and vanilla; mix well. Add to flour mixture; stir just until moistened.

2. Spoon batter into 12 greased medium muffin cups, filling each cup two-thirds full.

3. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.