Lemon and Poppy Seed Muffins
Sometimes I use baking as therapy for a bad day. I find it relaxes me. I wanted to make something quick and easy, something I wouldn’t have to wait too long for. I didn’t want something heavy and chocolate: I wasn’t looking for comfort food, just comfort baking!
These are lovely and light with a lemony tang and a hit of crunchy poppy seeds. If you shut your eyes you can almost pretend they are good for you.
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
115g soft brown sugar
2 tablespoons poppy seeds
115g butter, melted
2 eggs, beaten
85 ml milk
Zest and juice of 2 small lemons
Set the oven to 190°C. Line a 12 hole muffin tin with paper cases.
Sieve the flour, baking powder and bicarbonate of soda together and mix in the sugar and poppy seeds.
Mix the butter, eggs, milk and lemon zest and juice together and add to the dry ingredients. Mix until combined but do not overmix.
Pour or spoon into the muffin cases and bake for 20 minutes or until well risen and firm to the touch.
Leave to cool on a cooling rack.
Baking therapy at its easiest!