Lemon Poppy Seed Muffins

I first made these with greek yogurt and lemon juice-- not so light and fragrant.  Then I made my second batch with low-fat yogurt and fresh lemon juice and -peel.  Wow!  What a difference!  So fragrant, light and moist. There are no substitutions in this recipe.

2 cups all-purpose flour
1/2 cup sugar 
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 (8-ounce) carton lemon low-fat yogurt [8 ounces of plain low-fat worked well]
1 large egg, lightly beaten 
Cooking spray

Mix dry ingredients in a large mixing bowl.  Make a well in the center of flour mixture.  Combine oil, lemon rind, lemon juice, yogurt and egg, pour into the well and stir into the dry ingredients until just moist.  Pour batter into a greased 12 muffin tin.  Bake at 400 degrees for 14 minutes or until golden brown.  Remove muffins immidiantely from tin and cool on a wire rack.

first batch made June 28th

Source:  "Lemon-Poppy Seed Muffins".  Recipe.  MyRecipes.com.