Lemon Poppy Seed Muffins
3 Reviews
About our Lemon and Poppy Seed Muffins:
These zesty little muffins are so light and fluffy; they'll delight any visitor who pops round for a cup of tea.
Ingredients
For the cupcakes
- 150gUnsalted Butter (softened)Â
- 150gBillington's Unrefined Golden Caster SugarÂ
- 3Egg(s) (free range) (beaten)Â
- 150gAllinson's Self Raising FlourÂ
- 1 tspBaking powderÂ
- 1Lemon zestÂ
- 30gPoppy seedsÂ
- 3 tbspNatural yoghurtÂ
For the decoration
- 1Juice of one whole lemonÂ
- 3 tbspBillington's Unrefined Golden Caster SugarÂ
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake or muffin tin with 12 cupcake cases.
Step 2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 3
Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yoghurt, combining until smooth.
Step 4
Divide the mixture between the cupcake cases. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.
Step 5
Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.