Lemon poppyseed muffins
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|½ cup||Caster sugar|
|½ cup||Lemon juice|
|⅓ cup||Poppy seeds|
|2 cups||Self raising flour|
|¼ tsp||Baking soda|
- Heat oven to 200 deg C. Grease 12-hole standard muffin tin or line with paper cases. In a bowl, beat softened butter and sugar together until pale and creamy.
- Beat in eggs, one at a time, then beat in yoghurt, lemon zest from one lemon and lemon juice and poppy seeds. Sift the flour and baking soda over creamed mixture and fold in to just combine into a smooth batter - be careful not to over-mix.
- Spoon mixture into the prepared muffin tin and bake for 20 minutes or until muffins are pale golden and a skewer inserted in the centre of one muffin comes out clean. Remove muffins to cool.
- Combine lemon zest and juice of 4 lemons and sugar in a saucepan and bring to the boil, stirring until sugar dissolves. Boil steadily for 2 minutes, then spoon hot lemon syrup over the cold muffins.