Lemon Poppy Seed Muffins
Over a year ago
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Ingredients
- 190g plain flour
- 165g caster sugar
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½tsp salt
- 1tbsp lime zest
- 1tbsp poppy seeds
- 300ml buttermilk
- 2tbsp butter, melted
- 1 large egg, lightly beaten
Accompaniment
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Method
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1
Preheat oven to Gas Mark 6/200°C/400°F.
Place 12 muffin cup liners in muffin cups.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in centre of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake for 20 to 22 minutes or until golden brown.
Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely.
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