Jessicahs L&P Muffins

Jess – i think i am in love with these muffins. My favourite muffins so far!

Lovely fresh citrus taste with a nice crunch of the poppyseeds. YUM!

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Mix together – 2 c self-raising flour, 1 c sugar, 1/2 c poppy seeds, rind of 2 lemons

Mix together – 100g of melted butter, 1 large egg, 1 c milk

Fold together wet & dry. Bake for 10-15 minutes in lightly greased muffin tins at 200°C.

Mix together 1/8 c sugar & the juice of two lemons. Pour over muffins when they come out of the oven. Leave to cool slightly and enjoy!

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Megs twist – to my suprise i didn’t mess with this recipie much.

- i grate the lemon rinds on the big side of the grater then chop it up a bit more with a knife. The proper side of the grater gets all gummed up and I feel like I’m missing out on all that beautiful citrusy goodness.

Lemon and Poppy Seed Muffins

Yummy muffins from Alison and Simon Holst’s More Marvelous Muffins! A family favourite at home, and a good basic recipe (minus the lemon and poppy seeds) to which any fruit or flavouring can easily be added!

Lemon and Poppy Seed Muffins

2 c self-raising flour (I always just use normal with 2 t baking powder)

1 c sugar

1/2 c poppy seeds

rind of 2 lemons

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100g of melted butter

1 large egg

1 c milk

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extra 1/8 c sugar

Juice of two lemons

Preheat oven to 200°C. Mix together the dry ingredients (first 4), beat the eggs with a fork and mix in the milk and butter. Fold the wet ingredients into the dry ingredients until just combined. (This is the secret to light, fluffy muffins- don’t overmix them!) Bake for 10-15 minutes in lightly greased muffin tins, until centre springs back when pushed.

Mix together the extra sugar and lemon juice. Pour over muffins when they come out of the oven. Leave to cool slightly and enjoy!