Preheat oven to 375 degrees F.

1/4 cup (1/2 stick) melted margarine
3/4 cups sugar
2 eggs
1 cup milk
2 1/2 tablespoons lemon juice
1 teaspoon lemon extract
1 heaping tablespoon lemon curd
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon soda
1/4 cup poppy seeds

1. Thoroughly mix the melted margarine, sugar, eggs, milk, lemon juice, lemon extract and lemon curd.

2. Add the dry ingredients and poppyseeds to the egg mixture. Thoroughly mix batter until all ingredients are fully incorporated.

3. Grease 5-6 large muffin pans sections or 10-12 regular size muffin pan sections or 2 dozen mini muffin sections.

4. Fill each muffin section 7/8 full with the batter.

5. Bake 15-35 minutes (depending on the size of the muffin sections), until firm to touch or until an inserted toothpick comes out clean.

Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe.

Variations: Omit the poppy seeds and add 1 cup fresh raspberries or blueberries sprinkled with a pinch of flour prior to adding to the batter.

Submitted by Randi Levin – author of Baking at High Altitude – The Muffin Lady's Old Fashioned Recipes