Thursday, January 17, 2013

Recipe 1: Lemon Poppy Seed Muffins

I ate my very first lemon and poppy seed muffin what feels like aeons ago.  Fresh from the supermarket, drizzled with a pearly glaze, soft and light...I was instantly hooked on the sharp lemon flavour, the cakey sweetness and the unexpected crunch of the tiny poppy seeds scattered through.  I knew I had to have a bash at making my own!

This recipe contains the basics for making a muffin mix and the amounts of lemony goodness I used, but you can substitute the lemon and poppy seeds for just about anything else you'd like ^_^

You Will Need:
2 cups of self raising flour
1 cup of sugar
2 eggs
1/4 cup of oil
3/4 cup of milk
4 tbsp of butter/margerine (melted)
1 tsp corn (golden) syrup
1 tsp salt

1 tsp lemon juice
1 tsp vanilla extract
1 tbsp lemon extract
2 tbsp poppy seeds

To Make:
Preheat your oven to 350°F/175°C.
Combine and sift the flour, sugar and salt
Make a well - place in the eggs, oil, butter, milk, lemon juice, syrup, vanilla and lemon extracts.  Blend with a fork.
(I did exactly this, put all the wet ingredients in one after the other and then blended.  Worked fine ^_^)
Add your poppy seeds.
Divide into approximately 12 cases.
Bake for 25 minutes.

To make a glaze for them, mix together the juice of one lemon and 100-150 grams of confectioners sugar (about a cup) until the mixture is white and smooth.

I added some poppy seeds and lemon zest for decoration ^_^ This recipe makes very light, soft and not-too-sweet muffins with a hint of lemon and a -very- zingy glaze.  They're very tasty, though I think next time I make them I will add more of the lemon extract and juice to give them a little boost!

What have you been baking lately?  Thank you for stopping by!



  1. Mmmm that looks so good!

    I've been making banana muffins...lots of them!

    1. Banana muffins sound scrummy, I'll have to have a go at baking those next! Once I've used up all these lemons >.<