Lemon Poppy Seed Muffins

Isn’t anything lemon poppy seed so 1990s!?

Lemon Poppy Seed Muffins
Adapted from Women’s Weekly Muffins

  • 3tsp finely grated lemon rind
  • 1 cup caster sugar
  • 2 1/4 cups self-raising flour
  • 2tblsp poppy seeds
  • 1/3 cup lemon juice
  • 1 egg, beaten lightly
  • 1 cup buttermilk
  • 60g butter, melted
  1. Preheat oven to moderately hot (200-210C) and line a 12-hole muffin pan
  2. Reserve 2 teaspoons of the lemon rind and 2 tablespoons of the sugar
  3. Mix the flour, seeds and sugar in a bowl
  4. Mix the remaining rind with juice, egg, milk and butter and fold lightly into the dry ingredients
  5. Sprinkle over the combined reserved rind and sugar
  6. Bake for 20 minutes.

Num num num