Lemon Poppyseed Muffins

Today is the last day of summer school. The session is a short one this year. I wish we had more time with the children because they need more. *sigh* We exposed them to plenty of books and reviewed Math and ELA concepts. The students definitely showed some growth. I pray that they blossom and grow even more in first grade. I'm sure I'll need a little treat, so I'll have one of these muffins after dinner:

NOTE: I left out the yogurt and used regular unbleached flour. They were delicious!

Mini Lemon Poppy Seed Muffins
 Recipe by Emeril Lagasse- 2004

Ingredients:
4 tablespoons unsalted butter, melted, plus 1 tablespoon, softened
1 cup cake flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons poppy seeds
1 large egg
1/2 cup sugar
3/4 cup plain low-fat yogurt
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.

In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.
In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins, filling each halfway.
Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes.