Instructions: Preheat oven to 375F. Scrub lemons and pat dry. Grease muffin tins. Grate lemon until you have 2 tablespoons grated rind.

In large bowl: beat butter. Add sugar and continue beating until pale and fluffy. Beat in eggs, one at a time. Add lemon peel and poppy seeds.

Stir baking soda into yogurt. It will bubble and rise. Fold flour into butter mixture, 1/3 at a time, alternating with yogurt mixture.

Put in 12 muffin cups. Bake 18-20 min or until lightly browned. While muffins bake, combine lemon juice and sugar.

Cool muffins 3-5 minutes, remove from pan and dip top and bottom of each muffin in lemon/sugar mixture.

NOTES : I add all the lemon rind the 2 lemons produce. Also I add the pulp left from juicing the lemons.

We really like lemon so I sometimes make more dip.

These muffins do not need butter.

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