Iced Lemon Poppy Seed Muffins

Iced lemon poppy seed muffins
yields: 12 muffins/ 24 mini muffins
Ingredients:

For the muffins:
2/3  cup    sugar
1              lemon, grated zest and juice of
2     cup   all purpose flour
2     tsp    baking powder
1/4  tsp    baking soda
1/4  tsp    salt
3/4  cup   sour cream
2     lg      eggs
1    tsp     pure vanilla extract
1   stick   unsalted butter
2   tbsp   poppy seeds

For the icing:
1   cup   confectioners sugar
2   tbsp  lemon juice


Directions:

1. Center a rack in the oven and preheat the oven to 180 degrees celsius.
2. Butter or spray the 12 molds in a regular size muffin pan or fit with paper cups. Place the muffin pan on a baking sheet.
3. In a large bowl, rub the sugar and lemon zest together with your finger tips until the sugar is moist and frangrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.
4. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
5. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend.Don't over mix, a few lumps are better than overmixing.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until the tops are golden and a tester inserted in the center comes out clean.
8. Transfer the pan to a rack to cool for 5 minutes before removing the muffins from the mold..
9. Cool the muffins completely before icing them.