Lemon and Poppy Seed Muffins

Lemon and Poppy Seed Muffins
I fully admit that I’m a chocolate girl, I will always choose a chocolate dessert over anything else. I haven’t got a massive sweet tooth, apart from chocolate there are very few things that get me going, lemon and poppy seed muffins are one thing that does.
I was looking for some inspiration and scrolling through one of my favourite websites the fantasticShutterbean when I came across this lemon and poppy seed muffin that I just knew I had to try.

These muffins are delicious, they’re a little chewy from the yoghurt which believe me is gorgeous, they’re easy to make and they taste delicious, not to over powering with the lemon and the poppy seeds add a lovely crunch!

You can see the original recipe here but I haven’t changed it much!

Ingredients – Makes 12 muffins

225g granulated sugar
2 lemons (juice of 1, zest of 2)
2 eggs
245g plain yoghurt
237ml semi skimmed milk
1/3 teaspoon Vanilla paste
330g flour
1/2 teaspoon bicarbonate
1 tablespoon baking powder
1/2 teaspoon salt
170g butter
3 tablespoons poppy seeds

1. Preheat oven to 190c, Generously utter or spray the tops and cups of a 12 cup muffin pan. Combine the sugar and lemon zest in a small bowl. In a medium bowl, combine the lemon juice, eggs, yogurt, milk, and vanilla. Whisk until blended.
 Lemon and Poppy Seed Muffins recipe
How to prepare Lemon and Poppy Seed Muffins
2. Sift the flour, bicarb, and baking powder together into a large bowl. Add the salt and lemon sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the poppy seeds. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.
 Lemon and Poppy Seed Muffins preparation Lemon and Poppy Seed Lemon and Poppy Seed Muffin
Lemon &Poppy Seed Muffins
Lemon Poppy Seed Muffins
 3. With an ice cream coop or a large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 24-30 minutes or until the muffins are light golden brown, firm and springy. Let cool in the pan for 10 minutes. Unmold muffins and allow to cool on a wire rack.
 Lemon and Poppy Seed Muffins yummy
Delicious Lemon and Poppy Seed Muffins