Friday, 25 March 2011

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

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