Mimi's Lemon Poppy Seed Muffins

These are extra lemony because of the lemon glaze that is added after they come out of the oven. If you like lemon, you'll like these.

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• MUFFINS

• 2  cups flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup butter
• 1  teaspoon  finely grated fresh lemon rind
• 2⁄3 cup sugar
• 1  tablespoon fresh lemon juice
• 2  eggs
• 4  teaspoons poppy seeds
• 1⁄2 cup milk

• LEMON GLAZE

• 1⁄4 cup confectioners' sugar, plus
• 2  tablespoons confectioners' sugar
• 2  tablespoons fresh lemon juice
• 1⁄4 teaspoon vanilla
• 1⁄8 teaspoon  almond flavoring

Directions

1. In a bowl combine the flour, powder, and salt; set aside.
2. With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
3. Add eggs, one at a time beating well after each addition.
4. Stir in poppy seeds.
5. Fold in the flour mixture alternately with the milk.
6. Do not overmix the batter.
7. Put in paper-lined tins.
8. Bake at 375 dgrees for about 25 minutes.
9. GLAZE: While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
10. When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.