bread and then I turned my attention to making these lemon and poppyseed muffins. They were still warm when I left the house.
More sweet lemon recipes on Green Gourmet Giraffe:
Baked lemon cheesecake (gf)
Lemon and honey cake (gf)
Lemon yoghurt cupcakes (gf)
Tim's lemon trickle mash cake (gf)
Lemon and poppyseed muffins
Adapted from Allrecipes
125g butter or margarine, softened
125g granulated sugar (I used raw)
50g poppy seeds
1 lemon, zest and juiced (3-4 tbsp)
185g self raising flour
a pinch of baking powder
2 tbsp lemon juice
1/4 to 12 cups icing sugar
Mix butter and sugar well by hand, then add poppyseeds and lemon rind, then juice and eggs. Lastly gently fold in flour and baking powder.
Spoon into a 12 cup muffin tin and bake at 180 C for about 25 minutes. They are baked when golden brown, a skewer comes out clean and they are pulling away from the edges. Turn out onto a wire rack and mix up some glaze.
I added enough icing sugar to the glaze so it was white rather than translucent but still very thin. I spooned a little glaze on each muffins and swirled it around with a spoon so it trickled down the sides.
NOTES: I don't have a really sharp microplane to zest the lemon. So I used my peeler to peel the lemon, scrapped the pith off the peel and then I sliced the lemon really thin and chopped it finely.
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Curiouser: Kate Miller-Heidke
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