Lemon And Poppy Seed Muffins
Batch A Thrifty Snack: Lemon And Poppy Seed Muffins
These lemon and poppy seed muffins are easy and cheap to make – in fact a dozen will cost you less to throw together than a single cake in a cafe. Tartan Boy loves them as a school-break snack and I like to think that the protein in the seeds slows down his digestion of the sugar and flour, so that they keep him going all the way to lunch time.
A Word About Equipment
The basic unit of measurement for these muffins is 125ml – everything except the eggs is a multiple of that. So I never bother with the scales or even a proper measuring cup – I just use one of these Ikea tumblers which happens to hold about 125ml. Other than that you will need a spoon, a bowl, 12 muffin papers and a muffin baking tray to pop them in.
Grab a mixing bowl and a spoon and you are good to go. Tip the sugar into the bowl with the eggs…
Add the oil and lemon oil or zest…
… and the yogurt.
Now stir all the ingredients until they are completely combined.
Tip in the flour and the poppy seeds. Stir gently until all trace of white flour has vanished.
When it is all combined spoon it into the muffin cases. Tiny Tartan likes to use a teaspoon to make tiny ones for himself. Pop them into a preheated oven (160C or 140C if you have a fan oven). The timing will vary depending on the size of muffins you make – full size ones need 35 minutes and tiny ones need 15 minutes.
Let the muffins cool before eating. If you are batching these to freeze for snacks to see you through the month pop them into individual freezer bags once completely cooled.