Lemon Poppyseed Muffins

Name: Lemon Poppyseed Muffins
Total time: 1500 s
Yield: Yields 12 servings
Cuisine: British
Ingredients: 3 c flour; 1 Tbsp baking powder; 1/2 tsp bicarbonate soda; 1/2 c brown sugar; 2 Tbsp poppy seeds; Pinch salt; 1 1/2 c milk; 2 Tbsp lemon juice; Zest of 1 medium fresh lemon; 2 large eggs; 8 Tbsp melted butter

Bianca Mwale @bianca_eatsy

Zomba, Malawi

It was a butter and eggs fest with these scrumptious lemon and poppyseed muffins. Happily submitting into this week’s #GlobalApron challenge

Bianca Mwale @bianca_eatsy

Zomba, Malawi

It was a butter and eggs fest with these scrumptious lemon and poppyseed muffins. Happily submitting into this week’s #GlobalApron challenge

Saved

Ingredients

20 - 25 min

Yields 12 servings

Dry ingredients
3 cflour
1 Tbspbaking powder
1/2 tspbicarbonate soda
1/2 cbrown sugar
2 Tbsppoppy seeds
Pinchsalt
Wet ingredients
1 1/2 cmilk
2 Tbsplemon juice
Zest of 1 medium fresh lemon
2large eggs
8 Tbspmelted butter

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Steps

20 - 25 min

1

Preheat oven to 180C. Grease and dust a cupcake pan
2

Whisk all dry ingredients together in a large bowl
3

In a separate bowl, whisk wet ingredients except butter until smooth. Gently fold wet mixture into flour mixture just until combined
4

Fold in melted butter without over-mixing
5

Scoop batter evenly into prepared pan. Bake for 20 minutes or until toothpick inserted in the center comes out clean
6

Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely