Lemon Poppyseed Mini Muffins

1. Preheat oven to 350 F.
2. In a small bowl, combine flours (see note), baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl using a whisk or fork, whip the butter and egg together.
4. Add the vanilla, sugar and yogurt and mix well.
5. Stir in the lemon juice, zest, and poppyseeds.
6. Gently add the flour mixture and mix until just combined. Do not overmix! This will cause your muffins to be dense and chewy.
7. Carefully divide batter among well greased mini muffin pans. Do not overfill the cups. These muffins rise quite a bit. I got 32 muffins out of this batch.
8. Bake for 11-12 minutes or until a toothpick inserted in the center of one comes out clean. If you make standard sized muffins remember to increase the baking time. Remove from oven and set pans on a rack.
9. Cool for a few minutes before trying to remove muffins from pan.
10. Enjoy!

Notes:
1. My only suggestion is if you wanted to jazz them up a bit for a brunch or coffee date, a little drizzle of lemony glaze would be amazing. Just combine some powdered sugar, a bit of vanilla and a squeeze of lemon juice and drizzle over the top. Super easy.
2. Instead of using the measuring cup to scoop out the flour, gently spoon the flour into your measuring cup. This will result in much more accurate measurements.