1 1/3 cups all-purpose flour
2 tablespoons poppy seed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract, if desired
1/3 cup lemon yogurt
Heat oven to 350°F. Place paper baking cups into mini muffin cup pans; set aside.
Combine flour, poppy seed, baking powder, baking soda and salt in bowl. Set aside.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla and lemon extract; mix well. Alternately add flour mixture and yogurt, beating at low speed after each addition, just until moistened.
Spoon batter into prepared mini muffin cups. Bake 15-18 minutes or until set and very lightly browned.
Buy poppy seed in small quantities and use promptly to avoid any rancidity from their high oil content. If storing for extended periods, place them in a container with a tight-fitting lid and store in freezer or refrigerator.