Lemon and Poppyseed Muffin Recipe


I made these muffins the other day for dinner. It was just me and the children home, and… well… we ate 7 of them in one go!! That’s 7 BIG muffins. That’s 2 for Max, 2 for Anabelle and (maybe) 3 for me. And I may have finished off Anabelle’s left over muffin too…

Would you like the recipe?

Ok, here it goes:

2 cups of flour

half a teaspoon baking powder

half a teaspoon bicarbonate of soda

half a cup of sugar

half a cup of brown sugar

half a cup of poppyseeds

grated rind of 2 lemons (that’s finely grated)

100g butter melted

2 eggs

1 cup of milk



juice of 2 lemons

1/4 cup of sugar


Preheat the oven to 190C. Mix all the dry ingredients. Mix all the liquid ingredients in a separate bowl, then tip this mixture into the dry mixture. Combine well, but don’t over mix! Spoon the muffin mixture into your muffin papered tray and bake for about 15 min. If the centre springs back when you press it, it’s baked!

Finally, mix the squeezed lemon juice with the 1/4 cup of sugar (don’t let the sugar dissolve too much) and when you’ve taken your baked muffins out of the oven, generously brush this over the tops of the muffins. Cool it all off (if you can be patient enough) and…..



2 Comments (+add yours?)

  1. simplycreativeart
    Jan 15, 2011 @ 21:16:55

    I suppose the expression ‘naughty but nice’ comes to mind 8-). But Veronika – THREE (and bit of leftovers) muffins?!!! That is some feat – they must be very yuuuummy.


  2. sassy
    Jan 19, 2011 @ 16:51:32

    Thanks for sharing the recipe, they look truly scrummy and i can’t wait to give them a try. I will let you know how they turn out when i get around to baking them.


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