Crunchy lemon and poppy seed muffins

I absolutely love anything with lemon in it, and again it's one of those fantastic detoxing foods that makes you feel healthy when you eat it, even if it is in a muffin ;) My friend Emma and I have been having weekly bake sessions at each other's homes which makes it so much more fun, experiencing the first bite with someone else. She picked up this recipe from Alison Holst, which she had tried before and rated as pretty damn good. The muffins were moist and light with a gorgeous crunch and a lemon drizzle on top. For REAL lemon lovers you can add more lemon zest or even a little juice in to the recipe as suggested as most of the lemon flavour came from the topping.

NOTE: Remember NOT to overmix the mixture. It's really important with muffins that you fold until the ingredients are JUST combined so they are moist and not dry :)

Enjoy! xx

Crunchy Lemon and Poppy Seed muffins




















2 cups of self-raising flour
3/4 cup of sugar
75g butter
2 Tbsp poppyseeds
1 cup of milk
1 egg
Grated rind of one large lemon
1/4 cup lemon juice
1/4 cup sugar

Method:

1. Pre-heat oven to 200 C and grease muffin tin or line with paper.
2. Mix flour, sugar (3/4 cup) and poppy seeds in a large bowl. In another bowl, melt butter, add milk, egg, lemon ring and beat to combine.
3. Add wet ingredients to dry ingredients and mix/fold until JUST combined.
4. Spoon in to muffin tin and and bake for 10-12mins or until muffins are lightly golden and bounce back when touched.
5. Stir lemon juice and extra sugar together, without dissolved the sugar, and drizzle mixture over hot muffins.
6. Leave in trays a few mintures before topping hardens and sticks to tins.
7. EAT!