Lemon and Poppy Seed Muffins |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These are an all time favourite of mine. They are best eaten straight out of the oven as they have a super crunchy top on them (this softens as they cool). They are so beautiful you won't be able to stop at one! From the Australian Women's Weekly cookbook. Ingredients:
3 teaspoons finely grated lemon rind |
1 cup caster sugar |
2 1/4 cups self raising flour |
2 tablespoons poppy seeds |
1/3 cup lemon juice |
1 egg, beaten lightly |
1 cup milk |
60 g butter, melted |
Directions:
1. preheat oven to moderately hot.
2. grease 12 hole muffin pan.
3. reserve 2 tsp of rind and 2 tbsp of sugar.
4. place flour in bowl
5. stir in seed and remaining sugar.
6. stir in remaining rind, juice, egg, milk, butter.
7. spoon into pan.
8. sprinkle with combined reserved rind and sugar.
9. bake in moderately hot oven about 20 minute.
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