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
INGREDIENTS Makes 12 Muffins
110g organic plain flour
110g organic self-raising flour
1 teaspoon bicarbonate soda
Pinch of salt
80g-100g caster sugar
25g poppy seeds
Finely grated zest of one lemon
175ml sunflower, rice bran or canola oil
175ml milk (full cream or low fat)
10ml-15ml (2-3 teaspoons) lemon juice
1 free range egg
¼ teaspoon natural vanilla extract
LEMON FROSTING In a small bowl whisk together: 20g softened unsalted butter, 1 teaspoon lemon zest, 2 teaspoons lemon juice and 120g sifted pure icing sugar. Cover and set aside.
Preheat oven 170-180°C (Conventional cooking). For full fan forced/convection cooking set temperature 20-40°C lower.
- 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