Lemon Poppy Seed Muffins

Preheat the oven to 375°F. Grease twelve muffin wells or line with paper liners.

In a small bowl, combine milk and lemon juice to make soured milk. Let sit for 5 minutes.

In a large bowl mix together the flour, granulated sugar, poppy seeds, baking powder, salt and baking soda. Use a spoon to form a well in the center of the bowl. Set aside.

In a separate medium bowl combine the soured milk, oil, eggs, lemon zest, and almond extract. Mix well.

Pour the liquid ingredients into the dry ingredients. Stir until just moistened. Be careful not to over-mix.

Divide batter between 12 muffin wells, filling about ⅔ full.

Place in oven and bake for 15-20 minutes or until a toothpick comes out clean.

Remove from oven and place on cooling rack until completely cool. Prepare glaze.

In a small bowl stir together powdered sugar and lemon juice, adding additional lemon juice ½ teaspoon at a time if necessary. The glaze should be thick but easy to pour.

Use a spoon to drizzle the glaze over the cooled muffins