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Lemon and Poppy Seed Muffins
Makes 12
Equipment Required
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Hand mixer
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Juice squeezer
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Mixing bowls x 3
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Non-stick muffin tin
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Rubber spatula
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Mini muffin paper cases
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Measuring cups
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Cooling rack
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Measuring spoons
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Oven gloves
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Lemon zester
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Ingredients
Dry ingredients:
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2 cups wholemeal self-raising flour
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2/3 cup white sugar
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2 teaspoons baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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2 tablespoons poppy seed
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Wet ingredients:
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¾ cup Greek yogurt
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2 lemons, juice and zest
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2 eggs, beaten
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½ cup unsalted melted butter
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1 teaspoon vanilla extract
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For the lemon icing:
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1 cup icing sugar
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2-3 tablespoons lemon juice
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1 teaspoon poppy seeds
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Method
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Preheat the oven to 180°C
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Line muffin tin with paper cases
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In a large bowl rub the sugar and lemon zest together until the sugar is moist.
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Whisk in the flour, baking powder, baking soda and salt.
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In a smaller bowl whisk together the Greek yogurt, eggs, vanilla essence, lemon juice and melted butter.
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Pour the wet ingredients into the dry and gently mix together. Don't over mix!
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Stir in the poppy seeds and spoon the batter into the muffin cases and bake for 15-20 minutes. The muffins are cooked when a toothpick inserted into the centre comes out clean.
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Set the muffins aside to cool completely before icing.
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When cool, mix the lemon icing ingredients together in a bowl.
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Drizzle the icing over the mini muffins.
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Enjoy!
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