I used this recipe from a Joy of Cooking boxed calendar:
Position a rack in the center of the oven. Preheat the oven to 400°F.
Grease a standard 12-cup muffin pan or line with paper liners. [I used cooking spray.]
Whisk together thoroughly in a large bowl:
1½ tablespoons poppy seeds
1/2 teaspoon salt
(1/4 teaspoon grated or ground nutmeg)
Whisk together in another bowl:
1 cup milk or cream
2/3 cup sugar or packed light-brown sugar [I used natural cane sugar]
1/4 to 1/2 cup (1/2 to 1 stuck) butter, melted, or 1/4 to 1/3 cup vegetable oil [I used oil]
1 tablespoon grated lemon zest [I used ground lemon peel]
1 teaspoon vanilla
Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.