Lemon Poppy Seed Muffins

2 cups all-purpose flour (I used wheat flour)
3/4 cup white sugar
1/4 cup poppy seeds
2 teaspoons baking power
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup lemon flavored yogurt
1/4 cup oil (I used 1/4 cup applesauce)
1 tablespoon grated lemon zest
1/3 cup lemon juice
3 tablespoons white sugar

Directions:
Preheat oven to 400 degrees F. Lightly grease muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda, and salt. In separate bowl, mix the eggs, yogurt, oil (or applesauce), and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix! Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F for 20 minutes. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir until sugar dissolves. Once muffins are baked, pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Submitted by Erin Callahan