Ingredients:
3 cups all-purpose flour
1 Tbs. baking powder
½ tsp. baking soda
½ tsp. salt
3 Tbs. poppy seeds
10 Tbs. unsalted butter, softened
¾ cup granulated sugar
1 Tbs. grated lemon zest
2 large eggs
1 ½ cups of plain non-fat yogurt
additional butter for greasing muffin tins

Adjust oven rack to lower middle position and heat oven to 375°F.  Mix flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.  Set aside.

Beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.  Add eggs, one at a time, beating well after each addition.  Mix in one-half of dry ingredients with a mixing spoon.  Mix in one-third of yogurt.  Mix in remaining dry ingredients in two batches, alternating with yogurt until incorporated.

Grease a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter.  Use a large ice cream scoop to divide batter evenly among cups.  Bake until muffins are golden brown, 25-30 minutes.  Set on wire rack to cool slightly, about 5 minutes.  Remove muffins from tin and serve warm.

You can use muffin papers to line the muffin pan, but the sides of the muffin may just not get as brown.  Makes 12 big muffins.