3/4 C. sugar
1/2 C. butter or margarine, softened
1-8 oz. lemon yogurt
2 Tbsp. lemon juice
1 1/2 tsp. grated lemon peel
2 C. flour
1/4 C. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 degrees.
Cream butter and sugar together for 15 seconds on low, then 30 seconds on medium.
Add: eggs, yogurt, lemon juice and lemon peel.
Blend on low for 30 seconds.
Then medium for 30 seconds, scraping bowl often.
In separate bowl combine flour, poppy seeds, baking soda and salt.
Add to creamed mixture and blend on low speed.
Drop by heaping Tbsp. on lightly greased cookie sheet, 2 inches apart.
Bake 15-17 minutes or until lightly browned.
Remove immediately and cool on rack.
Makes 24 muffin tops.
Sprinkle with powdered sugar.