Servings: 12 muffins

° 2 c flour ° 2 c flour
° 3 t poppy seeds ° 3 t poppy seeds
° ½ t salt ° ½ t salt
° ¼ t baking soda ° ¼ t baking soda
° 1 c sugar ° 1 c sugar
° ½ c butter ° ½ c butter
° 2 eggs ° 2 eggs
° 1 c plain yogurt ° 1 c plain yogurt
° 1 t vanilla extract ° 1 t vanilla extract

In small bowl, stir together flour, poppy seeds, salt and baking soda. In large bowl, cream together butter and sugar. Beat in eggs, one at a time. Best in yogurt and vanilla until well blended. Stir in flour mixture until moistened thoroughly. Spoon batter into greased muffin tin and bake at 400° for 15 to 20 minutes or until a wooden puck inserted in center comes out clean. Cool muffins on wire rack for five minutes before serving.