For a dozen muffins:
Preheat the oven to 190°C. Either grease or line with paper cases a muffin tray. Melt the butter and set aside to cool a little. In a large bowl combine the sugar and eggs, then add the milk and melted butter. Whisk in the lemon juice and zest. Add the flour and seeds and stir lightly with a fork until it is all just combined. As ever with muffins, be careful not to over-beat. Spoon the rather liquid batter into the waiting tray. Bake for 15 minutes, until golden topped and set within. Cool on a wire rack but eat while still warm.