Zesty Lemon Poppy Seed Muffins

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My husband loves muffins in all their varieties but these ones are his absolute favorite. We make them at least once every week. Thankfully, we have a lemon tree in our garden so we always use fresh lemons but if you don’t have fresh lemons, you can use store-bought lemon juice. They won’t taste as good as the ones made with fresh lemons, but they will come pretty close. I baked them with the store-bought lemon juice once, just to see if it will work, and it did.

Zesty Lemon Poppy Seed Muffins

Cooking Method:Baking

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesYields:12 muffins

Ingredients

• 2 cups cake flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon bicarbonate of soda
• 1ml salt
• 1⁄2 cup sugar
• 2 tablespoons poppy seeds
• 1⁄2 cup cooking oil
• 1⁄2 cup milk
• 2 extra-large eggs
• 1 tablespoon grated lemon rind
• 2/5 cup lemon juice

Instructions

1. Sift the dry ingredients. Add the sugar and poppy seeds.
2. In another bowl, whisk the liquid ingredients together. Add them to the flour mixture and mix until just combined. Do not over mix; the batter should still be lumpy.
3. Spoon the mixture into greased muffin tins, filling each tin up to two-thirds full. Bake in a preheated oven at 390°F/200°C for 20 minutes.

Notes

• A medium-sized lemon yields about 45ml of juice. To extract maximum juice, warm a whole lemon in a preheated moderate oven for 2 minutes.

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