1/2 teaspoon salt
1 cup milk (whole is best)
2 large eggs, room temp
2 teaspoons lemon zest – finely grated
1 ½ tablespoon poppy seeds
4. Bake until golden brown and springy to the touch. 30-35 minutes.
2 cups confectioners’ sugar
4 tablespoons lemon juice
Pour the sugar into a bowl, add the lemon juice and whisk until smooth. Can be made ahead and stored in an airtight container at room temperature. You want it to drip off the spoon. If too thick add a little water.
When muffins are cooled, but still slightly warm, remove from pans onto a cooling rack. Separate the tops slightly and drizzle on the glaze. Let glaze set and enjoy.Store at room temperature in a container.