13 September 2010

Recipe: Lemon & Poppyseed Muffins

If you have known us for long, you will definitely have had these served up to you or brought to your house at some point. It's not that we're lacking in imagination, just that we know how much of a hit they are!

I haven't found an easier baking treat, except maybe the Delish Doughnut Muffins which I discovered a month ago which are up there in popularity right now!

When I have lemons going spare, I often make up a batch just so I can freeze some - they taste just as good once thawed and popped in the oven to crisp up again.

So without further ado:

Lemon & Poppyseed Muffins (makes 12)

2 cups self-raising flour (or plain flour with 2 tsp baking powder)
1 cup caster sugar
1/8 cup poppy seeds
Grated rind of 2 lemons
2 eggs
100g butter
1 cup milk

Lemon Sugar Drizzle:
Juice of 2 lemons
1/4 cup caster sugar

1. Heat oven to 200 degrees Celsius
2. Sift flour, sugar into a large bowl. Add poppy seeds and grated lemon rind
3. Melt butter
4. Mix eggs and milk together, then pour in melted butter to the egg and milk mixture
5. Pour into dry ingredients. Lightly fold together
6. Grease muffin tins and spoon in mixture
7. Cook for 10-15 minutes (depending on how fast your oven cooks)
8. Once muffins have cooled, remove from muffin tins and pour over lemon sugar drizzle.



Note: the poppy seeds are optional and we do sometimes make the muffins without if there are no poppy seeds lurking in the cupboard. However, they add a lovely crunchy texture which makes the recipe go from being pretty good to great!

Oh and you do know that opium comes from the poppy flower don't you, so don't be too surprised if you find yourself getting a little addicted to making and eating these!

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