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A classic muffin, great for breakfast or as an afternoon snack.

Yield: Serves 10-12 muffins

Prep time: 40 minutes

Cooking time: 20 -25 minutes

Difficulty Level: Moderate

Muffins:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 1/2 Tbsp. freshly grated lemon zest
• 2 1/2 Tbsp. poppy seeds
• 1/4 cup Horizon Organic® unsalted butter, melted
• 2 Horizon Organic large eggs
• 3/4 cup Horizon Organic plain whole milk yogurt
• 1/2 tsp. vanilla extract
• 1 Tbsp. freshly squeezed lemon juice

Lemon Syrup:

• 2 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. sugar
• decorative crystal sugar for sprinkling (ordinary sugar may be substituted)

Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Sift together the flour, sugar, baking powder, and salt in a spacious bowl. Add the lemon zest and poppy seeds and whisk vigorously to combine. In a separate bowl, combine the remaining muffin ingredients. Add the wet mixture to the dry all at once and mix with a folding motion until just barely combined. The batter should be very rough and lumpy; do not over mix

Divide the batter evenly among the 12 muffin cups (cups will be quite full) and bake in the preheated oven for 20-25 minutes, until the tops of the muffins are nicely browned. While the muffins are baking, stir together the lemon juice and sugar in a small bowl to form a syrup. When the muffins are baked, poke the top of each one several times with a toothpick, then brush with the lemon syrup. Sprinkle with decorative sugar.

Serve muffins immediately, or refresh them later by warming at 350° for about 8 minutes. For storage of more than a day or two, freeze muffins in heavy zip-top plastic bags or airtight containers.

Calories 199; Protein 4g; Carbohydrates 32g; Fat 6g; Saturated Fat 3g; Cholesterol 48mg; Sodium 123mg; Vitamin A 4% DV; Calcium 10% DV; Iron 11% DV