Food & Wine
Lemon and poppy seed muffins
Tangy and sweet, these moist muffins make a great snack or addition to your tea.
Serves: 10-12
Ingredients:
- ½ cup of sweet butter, softened
- ⅔ cup of sugar
- 2 eggs, separated
- 1 ⅓ cups of self-raising flour
- Zest of 2 lemons, grated
- ½ cup of buttermilk or plain yogurt
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
Method:
1. Preheat oven to 175°C and spray a muffin tin.
2. In a bowl, add cream, butter and sugar and cream until mixture if fluffy.
2. Add two egg yolks and beat into mix.
3. In another bowl, mix together flour, poppy seeds and lemon zest.
4. Add to cream mix, plus buttermilk, lemon juice and vanilla, mixing between each addition.
5. Separately, beat egg white forming soft peaks. Add to batter and mix.
6. Pour batter into muffin tin. Bake for 20 to 25 minutes. Let cool.
Related links:
Flourless hazelnut chocolate cake
Banana, date and walnut cake with cream cheese icing