Tuesday, 12 February 2019

Lemon and Poppy Seed Muffins

Muffins are great bake and most recipes are quick to make and quick to bake. These are no exception. For a little bit of a twist I've taken a standard lemon and added in some poppy seeds for extra taste and texture.

A batch of these are always handy for taking on picnics or putting in a lunch box.

Makes 12 muffins
Equipment: 12 cup muffin tin, 12 paper muffin cases, 2 large bowls, wire rack

Ingredients

10oz (285g) Self-raising flour
1tbsp (15ml) Poppy seeds
6oz (170g) Granulated sugar
2 Eggs, beaten
4fl oz (125ml) Milk
4oz (125g Softened butter
1tsp (5ml) Vanilla extract
Grated zest of 1 Lemon

Method

1. Pre-heat the oven to 190°C/Gas mark 5.
2. In one of the mixing bowls put the flour, poppy seeds and sugar and stir together.
3. In the other bowl beat together the eggs, milk, butter, vanilla extract and lemon zest.
4. Add the wet mixture to the dry and stir together until just combined. The mixture should look lumpy.
5. Equally divide the mixture between the 12 paper cases.
6. Bake for 15 minutes until the tops are golden. Remove the muffins from the tin immediately and leave to cool on a wire rack.

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