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Sunday, March 3, 2013

Lemon Poppy Seed Muffins

*This one is for my sister who has been begging me for the recipe for the past few months.
If you don't have poppy seeds- no worries- just do without. My boys love, love, love these muffins! It makes a nice change from just oatmeal or pancakes. They are really quick to make, so even on school mornings I can have them ready for breakfast in just over a half hour.

1 1/2 cups(180g) flour
3/4 cup (150g) sugar
2 tsp(10ml) baking powder
1/2 (2.5ml)tsp salt
1 tbsp(15ml) poppy seeds (this is one of the things that I bring back from the States, although I have seen huge bags of them at the wholesale food market)
1/3(80ml) cup oil
1 egg
1/2+(120+ml) milk
1 tbsp(15ml) lemon extract (Click here for a recipe to make your own extract)
2-3 tsp(10-15ml) lemon zest(optional- but your muffins will rock if you add it)


Add together flour, sugar, baking soda and salt.
Add poppy seeds.
Whisk together until well blended.
Measure out oil, add egg and then add milk until it gets to the 1 cup(240ml) line.
Add wet ingredients to dry ingredients and mix until well combined.

Add lemon extract and lemon zest (if using)
Stir until combined.
Fill muffin liners half full.
Bake at 200 C for 20-25 minutes, until toothpick comes out clean.

1 comment:

Questions? Suggestions? Alterations?