lemon & poppyseed muffins

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.