Amazingly versatile, poppy seed, lemon muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper

Makes 10 poppy seed, lemon muffins. Heat oven to 180 °C. Line 10 standard muffin-tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 240 g (430 ml) cake flour, 15 ml baking powder and 1 ml salt. Add 100 g (125 ml) sugar and 75 g (125 mlpoppy seeds and combine well. Whisk together 1 egg, 2 ml vanilla essence, 225 ml milk and 50 ml melted butter. Add to the dry ingredients and mix well. Divide batter among muffin hollows and bake for 20 – 25 minutes. Use a thin skewer to test if done. Bring 125 ml water, 200 g (250 ml) sugar, 30 ml lemon juice and grated zest of 1 lemon to the boil in a saucepan, stirring continuously to dissolve the sugar. Pour the syrup over the muffins as soon as they come out of the oven.

Poppy seed, lemon muffins Poppy seed, lemon muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Poppy seed, lemon muffins