Poppyseed Poundcake Muffins

2 cups all-purpose flour
3 teaspoons poppy seeds
1/2-teaspoon salt
1/4-teaspoon baking soda
1-cup sugar
1 stick (1/2 cup) butter
2 eggs
1-cup plain yogurt
1-teaspoon vanilla


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 vanilla until well blended. Stir in flour mixture until moistened thoroughly. Spoon batter into 12 greased muffin tins. Bake in preheated 400*F oven 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes before serving.

MAKES 12 MUFFINS