- Heat oven to 400°F.
- Insert muffin pan with 9 medium size paper muffin cups.
- In a medium bowl, whisk together sugar, flour, baking powder, baking soda and salt.
- In another large bowl, whisk butter, yogurt, egg, vanilla and calamansi juice together until well blended.
- Pour flour mixture over wet ingredients and with the rubber spatula, gently but quickly stir to blend.
- Do not over mix.
- Stir in poppy seeds.
- Scoop batter into muffins cups.
- Bake for 18-20 minutes, or until tops are golden and a wooden stick inserted into the center of the muffin comes out clean.
- Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin.
- Dust with powdered sugar.
- Store leftovers in an airtight container at room temperature or freeze.
Serves 9.
Approximate Nutrient Analysis per serving:
240 calories, 7 g fat, 4 g saturated fat, 40 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 1 g fiber, 29 g sugar, 4 g protein