Lemon & Poppy Seed Muffins

Make sure the butter or margarine is softened at room temperature.

Give the lemon a rinse & rate the zest of it into a bowl.

Add the all-purpose or cake flour, salt, bicarbonate of soda & baking powder to a mixing bowl.

Thereafter, add in the poppy seeds.

Mix well & set aside.

To another mixing bowl. add the softened butter or margarine & the granulated sugar.

Cream together using a wooden spoon or an electric mixer.

Crack in the eggs, add vegetable oil & vanilla essence.

Add in the yoghurt & lemon zest.

Mix until everything is well combined.

Pour the flour mixture into the wet mixture.

Fold together until combined. The mixture should be thick.

Add in the milk.

Give it a quick mix.

Line a muffin tray with muffin liners.

Spoon the batter into the muffin liners & smoothen out using the back of a spoon.

Bake for 20-30 minutes at 180°C or 356°F in the preheated oven.

Stick a toothpick, skewer or knife into one of the muffins, if it comes out clean then the muffins are ready. If there is batter on it then bake for a few more minutes until done.

Allow the muffins to cool slightly before removing them from the tray.

Thereafter, place them onto a cooling rack.

Once these muffins have cooled, you may drizzle it with some lemon icing if preferred. I enjoy them as is.

These Lemon & Poppy Seed Muffins are ready to be enjoyed.

Store them in an airtight container for up to a week.

It is absolutely soft, moist & fluffy – it is going to be your go to recipe!