Here's a tried and true recipe for your friend--

LEMON POPPY SEED MUFFINS

3 cups all-purpose flour
1 cup sugar
3 T. poppy seeds
1 T. grated lemon peel
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 - 16 oz. lowfat plain yogurt
1/2 cup fresh lemon juice
1/4 vegetable oil
2 eggs beaten at room temperature
1 1/2 tsp. vanilla

Preheat oven to 400 degrees. Grease (12) large muffin cups; set aside.

Combine flour, sugar, poppy seeds, lemon peel, baking powder, baking soda and salt in large bowl. Combine yogurt, lemon juice, oil, eggs and vanilla in small bowl until well blended. Stir in flour mixture just until moistened. Spoon into prepared muffin cups, filling two-thirds full.

Bake 25 - 30 min. or until toothpick comes out clean when inserted into middle of muffins, Cool on rack for 10 min.

Makes 12 jumbo muffins

Sandy Wells
Homer, Alaska