Lemon and poppy seeds muffin
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
Method
- 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.