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Lemon poppy seed muffins
Cooking Time
: 25 minutes
Preparation
: 10 minutes
Ingredients
Serves 12
275g plain flour, sifted 2 tbsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 125g caster sugar 45g poppy seeds zest and juice of 1 lemon (about 50ml) 200ml milk 1 large egg 75g butter, melted lemon glaze: 70g icing sugar, sifted 1-1 1/2 tbsp lemon juice zest of 1 lemon
Preparation
Preheat the oven to 200°C. Line a 12-hole muffin tin with paper cases. In a bowl, stir together the flour, baking powder, bicarb of soda, salt, sugar and poppy seeds. Stir in the lemon zest. In another bowl, whisk the lemon juice, milk, egg and melted butter until smooth. Add the wet ingredients to the flour mixture, and stir briefly until just combined ¿ don¿t overmix. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes or until a cocktail stick inserted into the muffin comes out clean. Let cool in the tin for 5 minutes, before transferring to a wire rack. To make the glaze, mix together the icing sugar and enough lemon juice to give a runny consistency. Spoon over the muffins, while still warm. Best eaten on the day they are baked.
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