Lemon Poppy Seed Muffins (12 servings) 1 and 1/3 cup cake flour 1 and 1/3 cup sugar 1 stick of butter (1/2 cup) 1/2 cup sour cream 4 large eggs 5 Tablespoons poppy seeds 3 Tablespoons fresh lemon juice 3 teaspoons grated lemon peel 1 and 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda Preheat oven to 350 degrees. Prepare 12 muffin cups with cooking spray or paper lining. In a large mixing bowl, sift the flour with the baking soda. In a separate medium bowl, cream the butter with the sugar. Add the eggs, lemon juice, vanilla, lemon peel and poppy seeds and beat well. Add this mixture to the flour mixture, along with the sour cream, and beat until well mixed (do not over mix). Scoop batter into prepared muffin tin filling each cup slightly over the half-way point. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out free of batter. Dust with confectioners' sugar while muffins are still warm. Best when served warm, these muffins have a wonderful texture and they taste like something from a quality coffeehouse. Mr Breakfast would like to thank muffin for this recipe. Recipe number 1233. Submitted 4/28/2004.