Lemon and poppy seed muffins

I needed to make something for a school cake sale and I happened to have over ordered lemons last week so I dug out this recipe for lemon and poppy seed muffins.
Ingredients

• 250g plain flour
• 3 tsp baking powder
• pinch salt
• 85g granulated sugar
• 1 egg
• 240ml milk
• 1 tsp grated lemon rind – preferably unwaxed
• 90ml corn oil
• 1/2 tsp lemon extract (can be substituted with more lemon rind)

Glaze

• 85g icing sugar
• 4 tsp lemon juice
• 1/4 tsp grated lemon rind

Method

• Prepare muffin tins and preheat oven to 160°C for a fan oven.
• Put flour, baking powder, salt and sugar in a large bowl and stir with a fork.
• In a separate bowl beat egg and stir in milk, lemon rind, oil and lemon extract.
• Pour wet ingredients into dry and stir until no flour is visible.
• Spoon into muffin cases and bake for 20 mins or until lightly browned.
• While muffins are in the oven make the glaze by combining glaze ingredients.
• While muffins are hot, spoon over the glaze and leave to cool slightly.

These muffins freeze really well. Defrosting takes about three hours or a quick 30-40 second blast on top power in the microwave.