Lemon Poppyseed Muffins

I’ve been trying to crack the lemon and poppyseed muffin for quite a while, but up until now I’d made the mistake of looking for a yoghurtless recipe.  And also not bothering to get a lemon to use for grating some rind into the batter. Turns out a bit of yoghurt is just what you need for  a nice, moist muffin, and lemon zest makes the cakes taste nice and lemony. This recipe from BBC Good Food called for a buttercream frosting, but I thought that would be a bit sweet for a breakfast muffin so just did a traditional lemon-drizzle topping of sugar and lemon juice.

(makes 18 cupcakes or 12 muffins)

225g self-raising flour

175g  caster sugar

zest 2 lemons

1 tbsp poppy seeds

3 eggs

100g natural yoghurt

175g butter , melted and cooled a little

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl.
  3. Beat the eggs into the yoghurt, then tip this into the dry ingredients with the melted butter.
  4. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
  5. Bake for 18-20 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

To finish, juice the lemon and then add to that juice an equal quantity of sugar – say 3 tbsp, or maybe more, until it’s almost dissolved. Poke holes in the muffins with a cocktail stick then drizzle the topping over it while the cakes are still warm.

Enjoy for breakfast or afternoon tea!

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