Sift together in a large bowl:
2 cups all-purpose organic stone ground flour
2 tsp cream of tartar (or baking powder)
1 tsp baking soda
1/2 tsp salt
In another smaller bowl beat together:
2 large eggs
1/2 cup mixture of plain yogurt and milk
1/2 cup light brown sugar
1/3 cup soft butter (part olive oil) (or an oil of your choice such as coconut oil)
1 tbsp grated lemon rind (organic lemon)
1 tbsp lemon juice
mix in: 1 1/2 tbsp poppy seeds (for more flavor you can lightly toast them in a pan for a couple of minutes)
Pour this mixture into the flour mixture. Combine very lightly, mixing with a few strokes until the flour mixture is moistened. This is important in that over mixing can result in a tougher muffin. Divide the batter into 12 medium muffin cups (lined with paper liners) and bake the muffins in a 400deg F/ (190deg C) oven for about 18 minutes or until a toothpick inserted comes out clean. Remove and leave the muffins in their tins for 5 minutes and then turn them out onto a cooling rack. When cooled you can glaze them with the following lemon glaze if desired or leave plain and dust with powdered sugar.
Lemon glaze: Beat 1 cup powdered sugar with the juice of one medium lemon and finely grated lemon rind. Add lemon juice gradually since a little too much can result in a runny glaze.