Lemon and Poppyseed Muffins
level tablespoon baking powder
milk or soya milk
Zest & juice of 1 lemon
Preheat the oven to 375/190/170 fan/gas 5. Line a muffin tray with paper or silicone muffin cases. If you are using a cupcake tray (which is smaller) reduce the cooking time a little.
In a large bowl, sift the dry ingredients together. Add the poppy seeds and stir through.
In a jug beat the egg and add the other wet ingredients, mixing well.
Pour the wet into the dry and mix minimally but well, just until there are no dry patches of flour left. If you over stir you are likely to get tough or dry muffins.
Bake for around 20 minutes, or until the tops are golden brown and it springs back when pressed.
Pop on a cooling rack until completely cool and store in an airtight tub.
Please enjoy my recipe! Jane | hedgecombers.com