Moreish and moist lemon poppy-seed muffins
½ cup castor sugar
¼ cup poppy seeds
1½ tsp baking powder
¼ tsp bicarbonate of soda
5 tbsp. melted margarine, the margarine must just be melted, not boiling hot
1 cup plain yoghurt
1 tsp lemon essence
1½ cups cake flour
Place the castor sugar in a bowl.
Grate the zest of all the lemons into the sugar.
Using a spoon, mix the lemon zest into the sugar.
Add the flour, baking powder, bicarbonate of soda and poppy seeds.
Mix well so that everything is blended together.
In another bowl, mix the melted margarine, yoghurt, lemon essence and juice of 2 lemons.
Pour the wet ingredients into the dry ingredients and mix till everything is well combined.
Using your mechanical ice cream scoop, scoop the mixture into your greased muffin pan.
Bake in a preheated oven at 180 degrees for 10 – 15 minutes, or until the tops of the muffins are golden brown.
Prepared, tried and tested by: Bobby Swanson
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Bobby's Eggless Lemon and Poppy Seed Muffins
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