Yield: Makes 12 muffins
Preheat oven to 375 F. Line muffin tins with paper baking cups. In a bowl, mix yogurt and baking soda together; mixture will bubble. In a large bowl, beat margarine and sugar until fluffy. Beat in egg. Fold in flour and yogurt mixture alternately, 1/2 at a time. Blend well. Stir in poppy seeds and almond extract. Pour into muffin tins. Bake 15 - 18 minutes.
Please note that some ingredients and brands may not be available in every store.