Lemon & Poppy Seed Muffins
Pre-heat the oven to 170 degrees celsius and line a large muffin tin with six paper liners.
In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt, and set aside.
In another bowl whisk together the milk, oil, melted butter, egg and the lemon zest.
Pour the wet ingredients into the dry, whisking the mixture until only just combined.
Divide the mixture between the prepared muffin cases and baking in the oven for 20-25 minutes, or until a cake tester or the tip of a knife inserted into the middle comes out clean.
While the muffins are cooling, make the glaze by combining the icing sugar, 1 tsp of juice from one of the lemons, and the yogurt. Feel free to make the glaze thicker by adding a little more sugar.
Spoon the glaze over the cooled muffins and leave to set at room temperature.
Available in store
For the muffins:
- 250g plain flour
- 100g golden caster sugar
- 35g poppy seeds
- 1 tbsp baking powder
- pinch salt
- 200ml semi-skimmed milk
- 50ml neutral oil
- 50g unsalted butter, melted
- 1 medium egg
- zest of 2 large Sicilian lemons
For the lemon glaze:
- 3 tbsp icing sugar, sifted
- 1 tsp natural yoghurt