To anyone reading my blog for its baking content, I apologise most sincerely for my departure from my roots, but still suffering a lack of baking motivation coupled with a sudden worry about swimsuit season (were it not for the lovely sunshine we are currently enjoying, the disappearance of the “need to build up the fat reserves for winter” excuse would rather sadden me)… These muffins are light enough and yet are quite numerous, so I’d advise having a crowd to feed. They’re the nicest thus far of my efforts at making lemon and poppyseed muffins, though I fear that in this area for the moment I must still bow to the superiority of Starbucks. Not that I’ve ever had a Starbucks Lemon and Poppyseed muffin actually, but in my mind they are about the pinnacle of the field, if that mixed metaphor even makes sense. These have the benefit of not needing the milk product which starts with a “y” which I shall forgo mentioning on the basis that someone out there might still know how to do a complex google search and be using the NOT function to search for recipes without that very ingredient.
390g / 3 cups plain flour
1/3 cup poppy seeds
1 tbsp bicarbonate of soda
113g butter, melted
100g white sugar
2 large eggs
2 tbsp grated lemon peel / 2 tsp candied peel
1/3 cup lemon juice
2/3 cup milk
- Beat the butter and sugar together until well blended. Add the eggs and do likewise, then the lemon peel and juice.
- Fold in half of a mixture of the dry ingredients, then stir in the milk, then the remaining dry ingredients.
- Bake at 180oC until tops are browned and a wooden skewer inserted in the center comes out clean, 15 to 18 minutes. Let stand on a rack 5 minutes, then remove muffins and let cool completely.
100g / 1/2 cup caster sugar
2 tbsp lemon juice
- Mix together and pour over muffins / dip muffins into it; play it by ear and see how you go!