Lemon poppy muffins

These lemon poppy muffins are all-time favourites. Replace half the lemon with orange for a citrus twist.

  • Takes 35 mins + cooling
  • Makes 16
  • Intermediate

INGREDIENTS

FOR THE MUFFINS

  • 750ml self-raising flour
  • 250ml sugar
  • 45ml poppy seeds
  • 3ml bicarbonate of soda
  • 3ml salt
  • 180ml milk
  • zest and juice of 2 lemons
  • 2 eggs
  • 200g butter, melted

 

FOR THE DRIZZLE

  • juice from 1 lemon
  • 375ml icing sugar
  • 15ml milk

 

METHOD

  1. For the muffins, preheat oven to 180°C. Line a standard muffin pan with cupcake cases. Combine flour, sugar, poppy seeds, bicarb and salt.
  2. Combine milk, lemon zest and juice and eggs until smooth. Fold wet ingredients into dry ingredients until just combined. Fold in butter. Do not overmix. Divide batter between prepared cups. Bake for about 18 minutes or until a testing skewer comes out clean. Cool.
  3. For the drizzle, combine all the ingredients until the mixture has the consistency of toothpaste (add more lemon juice if it’s too thick or more icing sugar if it’s too runny). Drizzle over the muffins.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: June, 2017


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