Sylvia’s Lemon and Poppy Seed Muffins

These delicious muffins are another take on my classic easy muffin recipe this time using fresh lemons and poppy seeds. These luscious lemony muffins bake beautifully and hold their flavour and freshness for several days. You can even freeze them if you wish. Simply decorate with my easy lemon frosting and give a few as a gift to a friend or neighbour. Take them to a picnic or just devour them in the sunshine with a cup of tea of coffee. I hope you will enjoy them!  Sylvia x

METHOD

• Line a 12-hole muffin-baking tray with muffin paper cases.
• Lightly beat the egg with the vanilla. Set aside.
• Sift both flours with the bicarbonate of soda and salt into a large bowl.
• Then add the caster sugar, poppy seeds and lemon zest.
• Dry whisk to combine all dry ingredients.
• Make a well in the centre. Add the oil, milk and beaten egg mixture. Whisk.
• Add the lemon juice to taste. Gently whisk all ingredients until well combined.
• Spoon the mixture into the muffin cases up to 2/3 full.
• Place in the oven to bake on the middle rack for 20-25 minutes or until light golden in colour.
• Remove from the oven and place on a cooling rack. Allow to cool slightly before decorating with the frosting. It helps to have the muffins somewhat warm for easy frosting.
• Serve in the sunshine and enjoy!  Sylvia x

Note on Flour: I bake with my own flour mix, at a ratio of 4 parts organic light flour to 1 part wholemeal flour for flavour, nutrition and texture.