Sunday, 17 March 2013

Lemon and poppy seed surprise muffins

I've been baking for our annual half marathon cake sale.  I've taken a previous recipe and added a twist, hence the surprise.  I haven't tasted these yet (because that would be consuming the profits) but I'm sure they'll be delish.


  • 250g plain flour
  • 3 tsp baking powder
  • pinch salt
  • 85g granulated sugar
  • 2 tbsp poppy seeds (or more if you fancy and I do)
  • 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)
  • 12 tsp lemon curd
  • 85g icing sugar
  • 4 tsp lemon juice (I just used everything I squeezed out of the lemon I used for the rind)
  • 1/4 tsp grated lemon rind (this can be omitted if you've run out of lemons)
  • Prepare muffin tins and preheat oven to 160°C for a fan oven.
  • Put flour, baking powder, salt, sugar and poppy seeds 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 half of the mixture into muffin cases 
  • Spoon a teaspoon of lemon curd onto the muffin mixture
  • Spoon the remainder of the muffin mixture on top of the lemon curd
  • Bake for 20 mins or until lightly browned (this can take a little longer than 20 mins depending on your oven)
  • 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

The surprise is the lemon curd in the middle of the muffin.

These muffins freeze really well. Defrost or, if you're in a hurry, zap in a microwave for 30 seconds for each muffin.


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