Lemon poppy seed muffins

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Enjoy these delicious muffins for an afternoon snack or lunchbox treat the kids will love.

  • 190 g Plain White Flour, plain
  • 165 g Caster Sugar
  • 2 1/2 teaspoons, level Baking powder
  • 1/2 teaspoons, level Bicarbonate of Soda
  • 1/2 teaspoons Salt
  • 1 medium Lemon(s), zest of whole lemon
  • 1 tablespoons, level Poppy Seeds
  • 300 ml Buttermilk
  • 2 tablespoons Butter, melted
  • 1 medium, raw Egg, whole, raw, lightly beaten

Preheat oven to Gas Mark 6/200°C/400°F.

Place 12 muffin cup liners in muffin cups.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in centre of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake for 20-22 minutes or until golden brown.

# Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely.

Start eating better than ever!