lemon and poppy seed muffinsrating:
The recipe is from Alison Holst's More Marvellous Muffins
2 cups self-raising flour
1 cup sugar
half cup poppyseed (I used less than that because the packet wasn't half a cupful)
finely grated rind of 2 lemons
100g butter, heated until melted
2 large eggs
1 cup milk
juice of 2 lemons
quarter cup of sugar
Heat oven to 200C
Put the flour, sugar, poppy seeds and lemon rind into a large bowl.
Heat the butter until just melted, add the eggs and milk and beat with a fork till all is thoroughly combined.
Tip the liquid into the dry ingredients and fold together. Don't over-mix, just make sure all the flour is dampened.
Grease or spray a 12 hole medium sized muffin tin and spoon the mixture into it.
Bake at 200C for 10-15 minutes until golden brown and the centres spring back when pressed.
Meanwhile, squeeze the lemon juice and mix with the quarter cup of sugar - you don't need to dissolve the sugar.
As soon as you take the muffins out of the oven, brush the tops and sides of them with the lemon sugar mixture.
Allow to cool on a rack.
Variation: Lemon, Poppyseed and cream cheese muffins:
Make as above only half fill the muffin pans, then put a spoonful of cream cheese on each then top up with more muffin mixture.