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)
245g plain yoghurt
237ml semi skimmed milk
1/3 teaspoon Vanilla paste
1/2 teaspoon bicarbonate
1 tablespoon baking powder
1/2 teaspoon salt
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.
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.
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.