This recipe is a classic British dessert, and you can find thousands of variation across the globe. It is very easy to make and it does not require much culinary skills. It is definitely a recipe for beginners. I wanted to have mine not too sweet so I can have them with some milk for breakfast. These are the ingredients to make soft, delicious and “light” Poppy – seeds lemon muffins in less than one hour.
- 280g of all purpose flour (you can also do 150g of flour and 50g of corn or potato starch)
- 150g of honey
- 250g of non fat milk (or another type of milk, even almonds or soy milk)
- 70 – 80g of sunflower oil
- 3 whole eggs
- a pinch of salt
- poppy seeds
- 30g of baking powder
- 1 organic lemon
- 1/2 organic orange
Preheat the oven at 180 C (356 F). Grate the zest of the lemon and 1/2 of the orange. Squeeze the whole lemon and the orange and eliminate the seeds if any and keep the juice in a small cup. In a bowl combine the eggs with the honey with the help of a mixer. Once well mixed, begin adding the sifted flower. When you see that the mix results tick, add the milk gradually to make it softer. Add the oil too. Continue to ad the flour and once well blended, add the pinch of salt, the lemon and orange juice and the grated zest. Add the baking powder and 2 – 3 spoons of poppy seeds, it depends on how much you like them.
Take a muffin baking pan and with the help of your fingers, spread some butter where the muffin mix will go. Fill only half of the space since the mix will raise. Put in the over for about 25 min. When you see that they start getting golden on the top, it means that they are ready. Enjoy!