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Preheat oven to 375°F
Grease 12 muffin cups or line with paper cups.
Finely grate peel from lemons. Mix half of the peel with 2 Tbsp. sugar and set aside to sprinkle over muffins.
Squeeze juice from lemons. Measure out 1/2 cup juice and stir in remaining peel.
In a large mixing bowl, using a fork, stir flour and remaining sugar, baking powder, baking soda, salt and poppy seeds.
Whisk egg in a small bowl. Whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.
Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture.
Bake until golden and cake tester inserted into center of muffin comes out clean, approx. 20 to 25 minutes. Cool muffins in pan for 5 minutes.
Turn out onto cooling rack.
Store muffins in a sealed bag at room temperature for up to 2 days or freeze.
By Darlene in Mississauga
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