Nutrition Facts
4 servings
4
Recipe for Soft Lemon Poppy Seed Muffins
A muffin recipe provided and photographed by a food blogger.
Ingredients
250 Flour
150 Sugar
140 Icing sugar
23 grapeseed oil
20 poppy seeds
18 Fresh milk
2 Eggs
2 Lemons
Salt
Directions
1
Preheat the oven to 180°C (356°F).
2
Wash and dry the lemon, then grate the zest using a fine grater (avoiding the white part which is bitter). Set aside.
3
In a mixing bowl, combine the egg with the sugar, flour, grape seed oil, a bit of baking powder (1/2 packet for 2 servings), and milk (90 ml for 2 servings, which is half of the bottle) until you obtain a smooth batter.
4
Add to the dough 3/4 of the poppy seeds and lemon zest (keep the rest for the end), a little lemon juice (1/2 for 2 people), a pinch of salt, and mix.
5
Divide the batter among the muffin tins (don't fill them too much, as they will rise!) and bake for 15-20 minutes at 180°C, keeping an eye on them: they should be lightly golden and a knife inserted into the center should come out clean.
6
While the muffins are baking, prepare the icing in a bowl by whisking together three-quarters of the icing sugar with a bit of the remaining lemon juice (2 tablespoons for 2 servings) and a bit of water (1 tablespoon for 2 servings). Add the rest of the icing sugar and mix well. The icing should be nice and thick.
7
Once the muffins are baked, let them cool for about ten minutes. Then spread the icing on top using a small spoon and immediately sprinkle with poppy seeds and remaining lemon zest as shown in the photo. Devour without further ado!
8
To finish
Ingredients
Ingredients
250 Flour
150 Sugar
140 Icing sugar
23 grapeseed oil
20 poppy seeds
18 Fresh milk
2 Eggs
2 Lemons
Salt
Directions
Directions
1
Preheat the oven to 180°C (356°F).
2
Wash and dry the lemon, then grate the zest using a fine grater (avoiding the white part which is bitter). Set aside.
3
In a mixing bowl, combine the egg with the sugar, flour, grape seed oil, a bit of baking powder (1/2 packet for 2 servings), and milk (90 ml for 2 servings, which is half of the bottle) until you obtain a smooth batter.
4
Add to the dough 3/4 of the poppy seeds and lemon zest (keep the rest for the end), a little lemon juice (1/2 for 2 people), a pinch of salt, and mix.
5
Divide the batter among the muffin tins (don't fill them too much, as they will rise!) and bake for 15-20 minutes at 180°C, keeping an eye on them: they should be lightly golden and a knife inserted into the center should come out clean.
6
While the muffins are baking, prepare the icing in a bowl by whisking together three-quarters of the icing sugar with a bit of the remaining lemon juice (2 tablespoons for 2 servings) and a bit of water (1 tablespoon for 2 servings). Add the rest of the icing sugar and mix well. The icing should be nice and thick.
7
Once the muffins are baked, let them cool for about ten minutes. Then spread the icing on top using a small spoon and immediately sprinkle with poppy seeds and remaining lemon zest as shown in the photo. Devour without further ado!
8
To finish
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH