Sunday, September 2, 2007

Lemon and Poppyseed Muffins

At the risk of this morphing into a breakfast blog, we have another muffin recipe. Lemon and poppyseed sounds like a lovely combination, but every single example I have ever bought has been disappointing: dry textured, thin flavoured and gritty. The following however, should redeem your faith in the classic. We ate these with greek yogurt and passionfruit, but they need nothing extra really.

For a dozen muffins:
  • 200g caster sugar
  • 2 eggs
  • 100ml milk
  • 150g unsalted butter, melted
  • juice of 2 large lemons or 3 small
  • zest of 1 lemon
  • 200g self-raising flour
  • 1 tablespoon poppyseeds

  • 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.