Lemon Poppy Seed Muffins

So after what I would call an extensive search I finally found poppy seeds after going to the whole salers (musgraves cash and carry), apparently you can’t seem to get these in any of the local supermarkets and even tried some of the health food stores I passed by, although this could just be me being very blind and missing them or not looking in the right places for them… I tend to miss things that are right in front of me so this could well be the case here too. These are inspired by starbucks skinny (as if anything tasty can ever be described as this) lemon poppy seed muffins which I became obsessed with in my final year of school and first year of college.

Ingredients:

• 215g plain flour
• 1 tsp baking powder
• pinch of salt
• 265g caster sugar
• 15g poppy seeds
• 150ml sunflower oil/ vegetable oil
• 3 eggs
• 1/2 tsp vanilla essence
• 215ml milk
• grated zest of half a lemon

Method:

1. Preheat oven to 180C
2. Sift the flour, baking powder and salt into a large bowl
3. Add sugar and poppy seeds and mix all together
4. In a separate bowl mix together all the remaining ingredients
5. Add the wet mixture into the dry mixture and mix ( after a few failed rubbery muffins I looked up what the problem seemed to be and apparently over mixing at this stage is what causes the rubbery texture and leaving a few flour pockets actually solves this problem, which I did this time around and they turned out much less rubbery and a lot more yummy)
6. Then divide the batter between paper cases, filling each only about 3/4 full and cook for about 20-25 minutes

           (I’m quite the messy baker if you haven’t figured that yet )

I added a lemon drizzle to the top, which is completely up to yourself if you would like to add. If you would I just used 130g sifted icing sugar and mixed it with lemon juice until I got the flavour and consistency right for my liking then sprinkled a few poppy seeds on top
Enjoy 🙂