Lemon-Poppyseed Muffins

Heat oven to 400 degree F. Coat three 5-3/4 x 3 x 2-1/8 mini loaf pans with nonstick cooking spray.

In large bowl, whisk flour, 1 cup of the sugar, the baking powder, poppyseeds and salt until blended.

In a medium-size bowl, whisk together the oil, yogurt, 1/4 cup water, eggs, lemon rind, lemon juice and vanilla. Pour into flour mixture and stir until just blended. Divide batter among prepared pans. Sprinkle batter with remaining tablespoon sugar.

Bake loaves at 400 degree F for 26 minutes, or until crowned and lightly brown on top. Cool in pans for 5 minutes, then remove from pan directly to rack to cool completely.