January 29

Lemon And Poppy Seed Muffins

Batch A Thrifty Snack: Lemon And Poppy Seed Muffins

IMG_2287These 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

IMG_9335The 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.

lemon and poppy seed muffins


IMG_9378Grab 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…IMG_9381

IMG_9385… and the yogurt.

IMG_9393Now stir all the ingredients until they are completely combined.

IMG_9394Tip in the flour and the poppy seeds.  Stir gently until all trace of white flour has vanished.


IMG_2298When 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.

IMG_2309Let 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.


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Posted January 29, 2015 by tartanmum in category "Batch A Snack", "Cook, Eat, Save, Repeat

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