Lemon Poppyseed Muffins

½ cup butter or margarine
2 cups sugar, divided
2 eggs
1 cup plain, vanilla, or lemon yogurt
2 tsp almond or lemon extract
2 cups flour
1 Tbls poppy seeds heaping
½ tsp salt
¼ tsp baking soda

IN large bowl, cream together margarine and 1 cup of the sugar. Beat in the eggs one at a time, then stir in yogurt and extract. In separate bowl, combine flour, poppy seeds, salt, soda, and remaining sugar. Add to creamed mixture and blend until moistened. Pour into greased muffin cups, filling ¾ cups full. Bake at 400 for 22-23 minutes. Makes 12-15.


My sister Kelli asked me to post this recipe. So here ya go Kelli!