Lemon and poppyseed muffins are one of the most traditional English desserts—along with blueberry muffins, of course!
The UK wants Brexit, and we’re going to slip them a few treats before they leave ;p.
Enjoy life! ;P
Lemon and Poppy Seed Muffins: BREXIT, we’re not afraid of you!
Ingredients
- 410 g Type 00 flour
- 180 g sugar
- 115 g butter
- 2 eggs (preferably at room temperature)
- 0.5 glasses of milk (preferably at room temperature)
- juice of 1 lemon
- zest of 2 lemons
- 1 packet of yeast
- 2 or 3 tablespoons of poppy seeds
Directions
In a small saucepan, melt the butter over low heat and let it cool.
Meanwhile, in a nice, large bowl, mix together the flour, baking powder, and salt.
In another similar bowl, mix together the melted and cooled butter, sugar, eggs, lemon zest, lemon juice, and milk! (Basically everything we have left! I love recipes like this :D)
Pour the liquid ingredients from the second bowl into the first one—the one containing the flour—and mix with a spoon or whisk until the ingredients are combined. Don’t worry about breaking up the lumps—they’ll give the muffins that perfect fluffiness that I absolutely love!
Preheat the oven to 180°C in conventional mode so it’s ready to go once the mixture is well combined.
Add the poppy seeds and continue stirring quickly.
Pour the mixture into a muffin pan: if the pan is aluminum, use muffin liners; if you have silicone muffin cups, you can pour the batter directly into each cup.
If you haven’t tried silicone molds yet: if you’re in the mood for some shopping, I’m currently using a Tupperware baking pan that I received as a gift, but I’ve also had the chance to try these from Silikomart, and they’re exactly the same!
Anyway! Bake for 15–20 minutes (use a conventional oven set to 180°C!), let them cool on a wire rack, and enjoy them while they’re fresh!