Who would have thought lemon and poppyseeds would be such a wonderful match?
Ingredients
For the lemon & poppyseed muffins
- 2 cups self-rising flour
- 1 cup sugar
- ½ cup poppyseeds
- Zest of 2 lemons — finely grated
- 100g butter
- 2 eggs
- 1 cup milk
For the candied lemon slices
- 1 cup sugar
- 1 cup water
- 2 lemons — washed and sliced
For the lemon topping
- ¼ cup sugar
- Juice of 2 lemons
Method
For the lemon & poppyseed muffins
- To make Candied Lemon Slices, combine the sugar and water in a medium saucepan. Bring to the boil and cook until the sugar is just dissolved.
- Add the lemon slices and simmer for 10–20 minutes or until translucent.
- Remove with a slotted spoon and drain on paper towels.
- Preheat the oven to 190°C (170°C fan bake). Line a 12-count muffin tray with paper cases.
- To make the muffins, whisk the flour, sugar and poppyseeds in a bowl. Add the lemon zest.
- Heat the butter in a separate bowl or saucepan until just melted. Add the eggs and milk and whisk well.
- Pour the liquid ingredients into the dry ingredients and mix to combine. Don’t overmix.
- Spoon into the prepared muffin tray and bake for 10–15 minutes until the muffins are golden brown and the centres spring back when pressed.
- Allow to cool for 2 minutes while you make the Lemon Topping.
- To make the Lemon Topping, combine the sugar and lemon juice. Don’t allow the sugar to dissolve.
- Brush onto the warm muffins and top with Candied Lemon Slices.