Lemon and poppy seeds muffin
28 Mar 2016
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.
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Categories
- Meal Type: - Bake - Cupcakes & Muffins - Dessert - Quick & Easy - Snacks
- Occasions: - Afternoon Tea - Anniversaries - Easter - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Citrus
- Health and Diet: - Dairy Free
- Skill Levels: - Easy
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