Lemon-poppy seed muffin

2 cups spelt flour
1 1/2 Tbsp poppy seeds
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1 cup well-shaken buttermilk
1/2 to 2/3 cup (packed) light brown sugar, to taste
6 Tbsp (3/4 stick) butter, melted plus more for greasing the muffin cup
1 Tbsp (packed) grated lemon zest
1 Tbsp freshly squeezed lemon juice
1 Tbsp vanilla extract

Place rack in the top third of the oven and preheat the oven to 400 degree.  Butter 12 standard muffin cups.  Set aside.

In a large bowl, combine the flour, poppy seeds, baking powder, baking soda and salt.

In medium bowl, lightly beat the eggs.  Whisk in the buttermilk, brown sugar, butter, lemon zest, lemon juice and vanilla extract.  Don't be concerned if the mixture looks curdled or lumpy.

Stir the wet ingredients into the dry ingredients until most of the flour is incorporated.  Do not overmix.  Bake until the muffins are golden brown around the edges and a cake tester inserted in the center comes out either clean or with a few crumbs attached, 11-13 minutes.

Set the muffin tin on a rack to cool for 1 minute.  Twist gently to release the muffins or run a knife around the edges to unmold.  Eat warm or cool to room temperature on a wire rack.  If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months.

FYI- instead of using melted butter to grease the muffin tin I used "Wilton's Bake Easy Non-Stick Aerosol Spray"  found at Michaels.  Remember to use your 40% coupon.  Well worth it!