Lemon Poppyseed Muffins

1. Preheat oven to 350 F.
2. Line a 12-count standard size muffin tin with cupcake papers.
3. In a large bowl, beat together the butter or margarine, sugar, and eggs.
4. Beat in the lemon zest and vanilla extract. Stir in the milk.
5. Add the flour, baking powder, and salt. Mix well.
6. Stir in the lemon juice and poppyseeds. Mix well.
7. Measure the batter (about ¾ cup) into each muffin well.
8. Bake for 30 minutes or until a cake tester inserted into a middle muffin comes out clean. Remove from oven.
9. Let muffins cool for 10 minutes in the pan, then take them out and let them cool completely on a wire rack.