Preheat oven to 400°F. Prepare mini muffin pan with vegetable pan spray or line with mini baking cups.

In large bowl, stir together flour, sugar, baking powder, poppy seeds and salt. In small bowl, beat egg with milk, oil and lemon zest. Pour into dry ingredients and stir until just combined. Divide batter evenly among cavities, filling 3/4 full.

Bake 9-11 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove to cooling grid.

In medium bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over muffins and sprinkle with additional poppy seeds, if using.