This recipe is from Yankee Magazine. I woke up this morning thinking about this bread with its tangy-sweet glaze. I think it'd be lovely made into muffins.

Yankee Lemon Bread
6 tablespoons butter
1 cup sugar
2 large eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
Rind and juice of 1 lemon
(1/2 cup walnuts ground fine)
(1/2 cup poppy seeds)

Lightly oil a regular loaf pan. Cream butter, sugar, and eggs together. Add dry ingredients alternately with milk and the finely grated lemon rind. Add nuts. Bake 45 minutes in a preheated 325 degree oven. Remove from the oven and prick the top all over with a toothpick. Glaze the top with a mixture of 1/3 cup powdered sugar and the lemon juice.

For muffin tins, bake 400 degrees for 20 minutes and glaze as above.