Lemon Poppy Seed Muffins

1 3/4 cup flour
1/2 cup sugar
1 tablespoon each: lemon zest, poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
8 oz. lemon yogurt (I used 8 oz. vanilla yogurt plus 1 teaspoon lemon juice)
1/2 cup vegetable oil
1 teaspoon vanilla

Heat oven to 400 degrees Fahrenheit. Combine flour, sugar, lemon zest, poppy seeds, baking powder, baking soda and salt in a medium bowl. Make a well in the center of dry ingredients and set aside.

Stir together beaten egg, yogurt, vegetable oil and vanilla in medium bowl. Add liquid ingredients to dry ingredients mixing only until just moistened. Batter will be lumpy.

Spoon batter into greased or paper-lined muffin tins, filling each 2/3 full. Bake until muffins are golden brown, about 18-20 minutes. Cool in pan for 5 minutes.

Mix 1/2 cup confectioner's sugar with 3 teaspoons lemon juice in a small bowl to make a glaze. Remove muffins to cooling rack and drizzle with glaze. Serve warm.