Name: Lemon poppy seed muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: English
Ingredients: 190 g Plain White Flour plain; 165 g Caster Sugar; 2.5 teaspoons, level Baking powder; 0.5 teaspoons, level Bicarbonate of Soda; 0.5 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

Skip to main content Skip to footer

Join WW today and gain full access to all of our recipes and meal plans. Sign up today!

Ingredients

Plain White Flour

190 g, plain

Caster Sugar

165 g

Baking powder

2½ teaspoons, level

Bicarbonate of Soda

½ teaspoons, level

Salt

½ teaspoons

Lemon(s)

1 medium, zest of whole lemon

Poppy Seeds

1 tablespoons, level

Buttermilk

300 ml

Butter

2 tablespoons, melted

Egg, whole, raw

1 medium, raw, lightly beaten

Instructions

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.

Lemon poppy seed muffins

Ingredients

Instructions

You might like

Banana bread

0% fat natural Greek yogurt with fruit

Banana cake

Greek yogurt and berries

Chocolate brownies

Herby potato wedges

Start eating better than ever!