Lemon poppy seed muffins

Lemon poppy seed muffins

Quick and easy to make, which are ideal for a Sunday morning breakfast.

These muffins will keep for 3 days and remain fluffy and moist even on the third day.

Makes 12 muffins|Baking time 15-20 minutes at 200 C| Easy

Utensils required: Hand whisk| Wooden spoon|Measuring cups & spoons OR scale|2 bowl| 12 hole muffin tin

2 cups (300 grams) plain flour
4 teaspoons baking powder
3 tablespoons poppy seeds
1/2 cup (110 grams) granulated white sugar
2 large eggs
1/2 cup (125 mls) sunflower oil
3/4 cup (187.5 mls) plain low fat yoghurt
1/4 cup (62.5 mls) whole milk
1 tablespoon lemon zest (about 2 lemons)

  1. Line a 12 hole muffin tin with paper cases
  2. Preheat oven to 200 C
  3. Sift flour and baking powder in a large bowl
  4. Stir in poppy seeds and sugar and make a well in the centre
  5. Whisk eggs, oil, yoghurt, milk and lemon zest
  6. Add egg mixture to the well and fold in with a wooden spoon, mix lightly until all ingredients combined
  7. Spoon into prepared muffing tin and bake for 15-20 minutes or until a cake test comes out clean
  8. Cool completely on a wire wrack before transferring to an airtight container