Glazed Lemon Poppyseed Mini Muffins

Preheat the oven to 425 degrees F (220 degrees C). Spray mini muffin tins with vegetable spray. Set aside. In a medium bowl, whisk All-Purpose Flour (2 cups), Granulated Sugar (1/2 cup), Baking Powder (1 Tbsp), Salt (1 tsp), and Poppy Seeds (1 Tbsp).

In a large bowl, whisk together the Milk (1 cup), Canola Oil (4 Tbsp), Eggland's Best Classic Eggs (2), Lemon Extract (1 tsp), zest and juice from Meyer Lemons (2).

Add the dry ingredients to the wet ingredients and stir just until combined.

Spoon the batter into the muffin cups and bake for 11-13 minutes, or until golden brown on top.

Remove from oven and and let cool for 5 minutes before turning the muffins out onto a wire cooling rack.

Meanwhile, stir together the Powdered Confectioners Sugar (2 cups) and Milk (2 Tbsp) until smooth. Make sure the muffins are room temperature, then drizzle them with the glaze. Serve and enjoy!