Click on the image, above to submit to Pinterest.
Lemon and Poppy Seed Muffins
Lemon and Poppy Seed Muffins is a traditional British recipe for a classic butterless muffin made with yoghurt and oil that contain poppy seeds and lemon zest in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon and Poppy Seed Muffins.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Makes:
6
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
Lemon and Poppy Seed Muffins: Classic British recipe for rich yoghurt-based muffins with poppy seeds and lemon zest baked into the batter.
Ingredients:
250g plain flour
1 tbsp poppy seeds
2 tsp baking powder
100g golden caster sugar
100ml sunflower oil
150g natural yoghurt
2 medium eggs, beaten
finely-grated zest of 1 lemon
juice of 1 lemon
For the Icing:
2 tsp lemon juice (take form the lemon juice, above)
50g icing sugar
Method:
Heat a dry frying pan over medium heat. When warm add the poppy seeds and dry fry for 2 or 3 minutes, stirring occasionally. Turn onto a plate and set aside to cool.
Sift together the flour and baking powder into a large bowl then stir in the sugar and cooled poppy seeds.
In a separate pan combine the oil, yoghurt, eggs, lemon zest and lemon juice. Beat well to combine then pour into the flour mix and stir to combine (like all muffing mixes do now over-work the dough and stir only until just combined).
Divide the batter between the wells of a 6-well muffin tin lined with paper cases. Transfer to an oven pre-heated to 180°C (gas mark 6) and bake for between 25 and 30 minutes, or until well risen, firm and golden brown in colour (a toothpick inserted into the centre should emerge cleanly).
Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the icing, mix together the icing sugar with 2 tsp lemon juice until smooth then spoon over the cooled muffins. Allow the icing to harden slightly, but serve on the day of baking.
