Raspberry Lemon Poppyseed Muffins

We're in the smack dab middle of winter and I don't know about you, but I've been needing something to keep me going.  These muffins are just the something I was looking for.  The citrus burst mixed with these beautiful, juicy berries, topped with a light sweet glaze are just the ray of sunshine I need to start my day, even if it is still gray and cloudy outside.  I found the original recipe on Love Grows Wild and made some modifications.  The resulting muffins are amazing and judging by how quickly they disappeared, I'd say the kids most definitely agree.  Hang in there, my friends.  Sunshine, green grass and warm summer nights will return. Until then, mix up a batch of these and dream of warmer days to come!

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 TBS baking powder
1/2 tsp salt
1 TBS poppyseeds
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
3 tsp lemon juice
1 tsp grated lemon zest
3 cups raspberries
Glaze:
1 cup confectioners sugar
3 TBS fresh lemon juice

Directions:
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt and poppyseeds in a large bowl. In another bowl, mix eggs, buttermilk, oil, lemon juice and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 24 muffin cups 2/3 full and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.