Lemon Poppy Seed Muffins

Nonstick cooking spray
2 cups all-purpose flour
4 tablespoons confectioners' sugar, divided
1 1/2 tablespoons grated lemon rind
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1/2 cup plus 2 tablespoons honey
3 tablespoons butter, melted
1 large egg, lightly beaten
2 teaspoons fresh lemon juice

Heat the oven to 375 degrees F. Spray 12 muffin cups with nonstick spray.

Lightly spoon flour into dry measuring cups and level with a knife.

In a large bowl, combine the flour, 2 tablespoons confectioners' sugar, lemon rind, poppy seeds, baking powder, baking soda and salt. Make a well in center of the mixture.

In a separate bowl, whisk together the buttermilk, 1/2 cup honey, butter and egg. Add to the well in the flour mixture, stirring just until moist.

Spoon the batter into the prepared muffin cups. Bake for 19 minutes or until muffins spring back when touched lightly in the center. Remove from the oven.

In a small bowl, combine the remaining 2 tablespoons confectioners' sugar, remaining 2 tablespoons honey and lemon juice. Brush the glaze over tops of the muffins and place on a wire rack.

Makes one dozen.