• Preheat oven to 350 °F (175C)
• Line or grease a 12 cavity muffin tin.
• Sift the Keto Wheat flour into a mixing bowl.
• Add the poppy seeds, baking powder, baking soda and salt and whisk until well combined.
• In a separate mixing bowl, cream the butter.
• Add in the eggs and Splenda and continue mixing.
• Add in the yogurt, lemon zest, lemon juice, milk and vanilla and continue mixing.
• While mixing on low speed, add in the flour mixture, a couple of spoonfuls at a time.
• Divide the batter between the 12 lined muffin tins.
• Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the middle.
• Allow the muffins to cool slightly and then transfer them onto a wire cooling rack.
• Glaze if desired.

Sugar Free Glaze

• In a small mixing bowl, whisk together the ingredients. Drizzle over cooled muffins.