Friday, 12 January 2007

Lemon and poppy seed muffins

This is another recipe taken from the book Muffin Time by NZ food writer Jill Brewis. They're really a variation on lemon drizzle muffins.

Lemon and poppy seed muffins
Makes 12 standard size

2 cups SP flour
3/4 cup sugar
4 tbsp poppy seeds
grated rind 2 lemons
100g butter, melted
2 large eggs
1 cup milk
juice of 2 lemons
1/4 cup sugar

  • Preheat oven to 200C
  • Sieft flour. Mix all dry ingredients together in a large bowl. Add poppy seeds and lemon rind.
  • Beat melted butter, eggs, and milk together (I didn't have quite enough milk, so made difference up with lemon juice).
  • Combine wet and dry ingredients. Spoon batter into prepared muffin tin.

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  • Bake for 15 minutes, until muffin springs back when pressed with a finger.
  • While muffins are baking, mix the lemon juice and sugar together. As soon as the muffins are out of the oven, brush the tops with the mixture.
  • Cool on a rack (if you can wait that long!)
These muffins were really light, and very tasty. The lemon flavour was more subtle than I thought it would be - but still lovely. A hit with everyone.

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