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!

xoxo