Name: Lemon and poppy seeds muffin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 350g flour; 1 tsp baking powder; 100g unrefined sugar; 2 Tbsp poppy seeds; 50g butter or dairy-free margarine; 1 large egg, lightly beaten; 200 ml milk or dairy-free milk (e.g. almond); 1 lemon, zest and juice

Lemon and poppy seeds muffin

28 Mar 2016

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

These zesty lemon and poppy seed muffins are so yummy and zingy! They are perfect for an afternoon tea party, Easter, Mother's Day and other celebrations during springtime. It's very easy to make them, so you won't regret it if your try out this recipe! They can easily be dairy-free too.

Ingredients

350g flour
1 tsp baking powder
100g unrefined sugar
2 Tbsp poppy seeds
50g butter or dairy-free margarine
1 large egg, lightly beaten
200 ml milk or dairy-free milk (e.g. almond)
1 lemon, zest and juice

Instructions

Preheat the oven to 190°C.
Melt the butter in a pan, let it cool.
Dry-fry the poppy seeds in a pan; fry for 30 seconds, constantly stirring, then add to the flour.
In another bowl, mix the butter, milk, egg, lemon juice and zest. Pour into the flour mixture, combine. The batter should be a bit sticky.
Spoon the batter into a lined muffin tin or into silicon muffin forms.
Bake for 25-30 minutes until golden brown.
Transfer them to a wire rack to cool.