Lemon Poppy Seed Muffins

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Being in good supply of lemons some time ago (thanks Nana!), I decided to whip up some lemon poppy seed muffins. These, like all my recipes are a breeze to make! You basically just throw it all in together, mix, pour, bake and voila! 🙂 I adapted a recipe to suit my lemon supply, using lemon juice and more lemon rind. These babies can be enjoyed with a good cup of tea, and if you’re feeling creative, dissolve a little sugar, lemon juice and water together to make a lovely lemon syrup to top! (too bad I only thought of this after my photos!!!)

Lemon Poppy Seed Muffins

(Adapted from the Australian Women’s Weekly’s Muffins, Scones and Breads- a cookbook almost as old as myself, well the original edition anyway!)

Makes about 12

125g butter, softened
Grated rind of 3 lemons
Juice of 1 lemon
150g caster sugar
2 cups Self-Raising flour
1/2 cup of milk
2 tbsp poppy seeds
 Preheat oven to 180C
Mix together ingredients except the poppy seeds with an electric mixer until just combined, then beat on medium speed until mixture becomes pale and smooth.
Stir in poppy seeds.
Divide mixture evenly between patty pans in a 12-hole muffin tin.
Bake for approximately 20 minutes.
Done! 🙂 Serve with a lemon syrup if desired.
Eat, share and enjoy,
Kirra xo