Name: Lemon and poppy seed muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: cooking oil spray; 2 cup (300g) self-raising flour; 1/4 cup (55g) caster sugar; 1/4 cup (40g) poppy seeds; 1 lemon, zest of, grated; 3/4 cup (180ml) milk; 1/2 cup (125ml) lemon juice; 90 gram butter, melted; 1 egg, lightly beaten

Lemon and poppy seed muffins

Makes 12 Item

Prep

10M

Cook

20M

Total

30M

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Ingredients

cooking oil spray

2 cup (300g) self-raising flour

1/4 cup (55g) caster sugar

1/4 cup (40g) poppy seeds

1 lemon, zest of, grated

3/4 cup (180ml) milk

1/2 cup (125ml) lemon juice

90 gram butter, melted

1 egg, lightly beaten

Method

1.Preheat oven to 180°C. Spray a 12-hole muffin tin lightly with oil or line with paper patty cases.

2.Sift flour into a large bowl. Stir in sugar, poppy seeds and lemon zest. Make a well in centre of dry ingredients.

3.In a jug, combine milk, lemon juice, butter and egg. Pour into well, and mix into dry ingredients until just combined.

4.Spoon into prepared tin until recesses are two-thirds full. Bake for 15-20 minutes, until cooked. Transfer to a wire rack to cool.

Milk may curdle when combined with lemon juice, but this will not affect end result. If desired, make a syrup by combining 1 cup sugar with 1 cup water in a saucepan. Stir on low heat until sugar dissolves. Bring to boil. Simmer for 5 minutes, until reduced slightly. Stir in 1/2 cup lemon juice. Pierce hot muffins in several places with a skewer and brush with warm syrup.
Note

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Ingredients

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