2 cups flour (all purpose or whole wheat (half and half)
1/4 cup poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup softened butter
3/4 cup sugar
2 eggs
3/4 cup low fat sour cream
2 tbsp. lemon zest, finely grated
1 tsp. vanilla
Cream butter and sugar. Add eggs and blend well.
Beat in sour cream, lemon zest and vanilla.
Fold the dry ingredients into the wet mixture, just until blended.
Spoon into lined muffin tins.
Bake at 375 F for 14 to 20 minutes.