Dedicated to Poppy Seed Lovers…
Today I learnt a new word, Blogiversary. I know it sounds really silly, but I have only been blogging three months so how could I have known the word? Anyway, yesterday, I celebrated three months of blogging. Nothing special, really. You see, my washer (washing machine) conked out about a month ago, so these days I go to the Laundromat to wash clothes. I thought I would only do this for two or three weeks before I buy a new one, but I’ve sort of gotten hooked. Before, it took me almost the whole day to wash and dry in little loads (very irritating), but now, with the huge 3-load-washer-driers, it barely takes two hours. So you’ve guessed right, I keep on postponing the buying of a new washer. Who wants to spend the whole day washing… when it can be done in two hours???
Anyway, my three month Blogiversary was spent at the Laundromat with a cup of coffee, blog cookies and a book to read. Don’t wonder, this Laundromat has nice tables and chairs, is fairly clean and anyway, I have become an expert, I even know the off peak hours, so it was just me and the washer-driers. This weekend I also met a lot of nice people on the WordPress platform. I’m so excited. We had wonderful conversation, it was amazing.
The recipe today is dedicated to poppy seed lovers. We had a long discussion on poppy seeds the last time I posted a poppy seed cake, recipe. I still maintain that they are very tasty and don’t stick in the teeth. And, I’ve since confirmed that their outer coat is a good source of dietary fiber, they are an excellent source B-complex vitamins and contain micronutrients like iron, copper, calcium, potassium, manganese, zinc and magnesium. So voilà, the recipe… of this fluffy and wonderful creation.
Now whisk together the sugar, eggs, yoghurt, melted butter and the lemon zest (rind) or lime if using lime. I prefer the lime. It has a stronger and more pleasant smell. Please your palate and mood on this one!
Spoon the mixture , evenly into a well greased, 12 hole, non-stick muffin pan (tin). I normally use canola oil and a silicon brush. If you don’t have a non-stick muffin pan (tin), use paper cases, or if preferred just use paper cases. I baked these muffins at 425°F (220°C) but I felt the oven was slightly too hot, Next time I’ll bake at (400°F) (200°C).
In a small pan, heat the extra sugar and 45ml (3 tablespoons) freshly squeezed lemon juice until sugar is dissolved and the mixture boils. Boil for 1 minute without stirring. Add a teaspoon poppy seeds if you like and set aside.
Lemon Poppy Seed Muffins
Preparation time: 20 minutes; Cooking time: 20-25 minutes; Makes: 12 x-large muffins or 19 Medium muffins; I made 12 extra large
- 375g (3 cups, 13oz) all-purpose flour
- 15ml (1 tablespoon) baking powder
- 2½ml (½ teaspoon) baking soda (bicarbonate of soda)
- 40g (¼ cup, 1½oz) poppy seeds
- 250g (1¼ cup, 9oz) sugar
- 2 eggs
- 400ml (1⅔ cups, 13fl oz) plain whole milk yoghurt
- 125 g (½ cup, 1 stick + 1tablespoon) butter, melted
- Zest (rind) of 1 lemon or lime
- 50g (3 tablespoons, 2oz) sugar, extra
- 45ml (3 tablespoons) freshly squeezed lemon juice
- Preheat the oven to 400°F (200°C) ten minutes before using. Brush a medium, 12-hole, non-stick muffin tin (pan) with melted butter or oil or if preferred, just use paper cases.
- Sift the flour, baking powder, baking soda (bicarbonate of soda) and poppy seeds into a bowl. Make a well in the centre.
- In another bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind) until well blended.
- Add the blended mixture to the sifted flour. Stir gently until just combined. Do not over mix.
- Spoon batter evenly, into the prepared muffin tin (pan). Bake at 400°F (200°C) 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen, carefully, with a flat bladed knife and transfer onto a wire rack to cool slightly.
- Lemon Syrup: In a small saucepan, heat the extra sugar and lemon juice over medium heat, stirring, until sugar is dissolved. Boil for 1 minute without stirring. Remove from heat. Brush lemon syrup over warm muffins.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 23 minutes, but felt the oven was a bit too hot. Next time I would bake them at 400°F (200°C)
- Last updated: 19 January 2018
These muffins have been made by: