Four Lemon & Poppy seed muffins. Four! FOUR? Surely a muffin tray has six holes for the batter to be poured in to? Surely if one were to make a batch of muffins then they would make enough to fill each and every hole? Yes, and I did make enough but this was one of those unfortunate times when they were
starting to be eaten before I had taken a picture of them. This happens sometimes and I suppose I should have taken it as a compliment. Eventually I made some more but not before these photos were taken and anyway as you can see I’d made a hot cup of tea to enjoy my one with and you have to slip these moments in when you can with twins.
These muffins are great for breakfast if you’d like something a little sweeter to start your day and I find them utterly adorable and perfectly fitting for elevenses.
What you will need for this recipe:
Makes 10 muffins
- 230g Caster/Superfine sugar
- 200g Butter, softened
- 320g Self Raising / Cake flour
- 4 free range eggs, separated
- 100 ml freshly squeezed lemon juice (I used 1 large lemon)
- 3 tsp grated lemon zest (taken from the large lemon)
- 1/2 tsp vanilla extract
- 2 tsp poppy seeds
- Muffin tray/cups
For the topping:
- 200g icing sugar
- 2-3 tblsp water
- Sprinkle of poppy seeds
Pre-heat your oven to 190c
Grate and juice the lemon(s) until you have the correct the amount of each, then set to one side
Cream the butter and the caster sugar in the mixer until light and fluffy
Separate the eggs, then add just the yolks to the mixing bowl along with the vanilla and mix together
Whisk the egg whites in a separate bowl until they start to stiffen slightly, then add them to the mixing bowl
Sift in the flour and add the lemon juice and the lemon zest along with the poppy seeds, mix on a low speed until all the ingredients are combined and the consistency of the batter is smooth and creamy.
Spoon the muffin batter into the muffin tray until about 3/4 full – I used a silicon muffin tray as I find them easier when removing the muffins once baked
Bake in the oven for 25 minutes, or until golden brown on top
Allow the muffins to cool before removing from the muffin tray
Once completely cool, combine the icing sugar and water and mix until slightly runny (add more water if necessary), then drizzle the icing over the tops of the muffins finishing with a little sprinkle of poppy seeds.
Serve with a hot cup of tea or a beverage of your choice. I personally wouldn’t opt for hard liquor but whatever floats your boat. These muffins will make anything taste good!
If you are serving them or making as gifts you could try wrapping the bottoms in greaseproof paper and tying them up with bakers twine. Finishes them off nicely and you can pop one in a lunchbox this way too!
Ahhhh, I can hear baby. Must be off……………………
I love you and hope you all have a fantastic day.
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