Lemon poppy seed muffins
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Enjoy these delicious muffins for an afternoon snack or lunchbox treat the kids will love.
Ingredients
Plain White Flour
190 g, plain
Caster Sugar
165 g
Baking powder
2½ teaspoon(s), level
Bicarbonate of Soda
½ teaspoon(s), level
Salt
½ teaspoon(s)
Lemon
1 medium, zest of whole lemon
Poppy Seeds
1 tablespoon(s), level
Buttermilk
300 ml
Butter
2 tablespoon(s), melted
Egg, whole, raw
1 medium, raw, lightly beaten
Instructions
1
Preheat oven to Gas Mark 6/200°C/400°F.
2
Place 12 muffin cup liners in muffin cups.
3
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.
4
Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake for 20-22 minutes or until golden brown.
5
# Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely.
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