Poppy Seed Poundcake Muffins

Muffins:

• 2 cups all-purpose flour
• 3 teaspoons poppy seeds
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup sugar
• ½ cup butter
• 2 eggs
• 1 cup plain yogurt
• 1 teaspoon almond extract
• Sliced almonds

Glaze:

• 1 cup of powdered sugar
• 1 tsp. almond extract
• Add a little milk to get it to the consistency that you want

In small bowl, stir together flour, poppy seeds, salt and baking soda. In large bowl, cream together sugar and butter. Beat in eggs, one at a time. Beat in yogurt and extract until well blended. Stir in the flour mixture until moistened thoroughly. Spoon batter into greased muffin tins and bake at 400 degrees for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before serving.

Rich, moist and delicious.