Lemon Poppy Seed Muffins
I have been craving muffins lately, especially for breakfast.
This Lemon Poppy Seed Muffins are moist and soft with a nice lemony flavour.
Yoghurt is the key to make these muffins beautifully moist. I use lemon yoghurt for mine but any natural or greek yoghurt can be used as well.
Remember with muffins it is important when mixing the liquid ingredients to the dry ingredients to do so until they are JUST combined. Over-mixing them will produce a tough, dry and dense muffin.
These are baked initially at a higher temperature for 5 minutes to help with raising the top of the muffins to create that nice tall dome then lower the temperature for the rest of the baking time.
Ingredients:
225 g self-raising flour
175 g caster sugar
1 Tbsp poppy seeds
Zest of 1 lemon
100 g lemon yoghurt (or natural yoghurt)
3 eggs
2 Tbsp lemon juice
1 tsp vanilla extract
160 g butter (melted)
Method:
1. Pre-heat oven to Bake 220°C (or Fan Bake 200°C). Line a 12 hole muffin pan with muffin cases.
3. Sift flour and sugar in a large bowl then add poppy seed and lemon zest. Mix well.
4. In a separate bowl mix yoghurt & eggs with a wire whisk then add lemon juice, vanilla extract and melted butter. Whisk until combined.
5. Add liquid ingredients to the dry ingredients and fold until JUST combined.
6. Fill each muffin hole about 3/4 full & Bake for 5 minutes at 220°C (or Fan Bake 200°C). Turn down the heat to 180°C (or Fan Bake 180°C) and bake for a further 15 minutes until golden brown on top and skewer comes out clean.
7. Cool completely on a wire rack.
