Moreish and moist Eggless Lemon Poppy Seed Muffins ready for your next coffee break with your friends, they will love it
- ½ cup castor sugar
- 3 lemons
- 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 yogurt
- 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, yogurt, 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