Raspberry-Filled Poppy Seed Muffins Recipe

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon peel and poppy seeds. Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.