Whole Wheat Lemon Poppyseed Muffins

Preheat the oven to 400 F. Lightly spray a 12-count standard size muffin tin with cooking spray.

In a large bowl, rub the lemon zest into the sugar with your fingers until the sugar is light yellow and fragrant. Add the flours, baking powder, baking soda, salt and poppyseeds and stir together.

In a small bowl, beat the eggs, then whisk in the melted butter. Add the vanilla, yogurt and lemon juice and whisk until well combined. Add this into the dry ingredients and stir until just combined.

Divide the batter between the muffin cups, filling each about 2/3 full, and sprinkle the tops with coarse sugar, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven. Allow to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for 4-5 days, although they are best the first 2-3 days.

Source: Adapted from Two Peas and Their Pod.