If using a juicer, from 1 lemon. If squeezing by hand, use all 3
1 1/2 cups plain low-fat Greek yogurt
2 tablespoons poppy seeds
Preheat oven to 375
Mix the flour, baking soda, cream of tartar, salt, and poppy seeds in bowl and set aside.
Mix butter, eggs, sugar, vanilla extract, lemon juice, and lemon zest in separate bowl. Mix very well.
Add greek yogurt to wet ingredients, and mix well
Add wet-ingredients mixture to dry ingredients. Combine, but don't over-mix. Just get all of the dry mixture
moistened, but don't over-beat.
Fill paper-lined jumbo muffin tin with batter. Using a 1.5-tbsp cookie scooper, add 3-4 scoops to each muffin. Use
a spatula to gently flatten mixture into each tin, then garnish generously with poppy seeds.
Bake on middle rack for 25-30 minutes, until tops are golden-brown.