INGREDIENTS
- 350 g / 12 oz plain flour
- 1 tbsp baking powder
- 115 g / 4 oz caster sugar
- 2 tbsp poppy seeds
- 55 g / 2 oz unsalted butter
- 1 large egg, beaten
- 225 ml / 8 fl oz milk
- finely grated rind and juice of 1 lemon
INSTRUCTION
Preheat the oven to 190’C / 375’F / Gas Mark 5. Place 12 paper muffin cases in a muffin tin.
Sift the flour and baking powder into a large bowl and stir in the sugar.
Heat a heavy-based frying pan over a medium-high heat and add the poppy seeds, then toast for about 30 seconds, shaking the pan to prevent them burning. Remove from the heat and add to the flour mixture.
Melt the butter, then beat with the egg, milk, lemon rind and lemon juice. Pour into the dry mixture and stir well to mix evenly to a soft, sticky dough. Add a little more milk if the mixture is too dry.
Spoon the mixture into a muffin cases, then bake in the preheated oven for 25-30 minutes, or until risen and golden brown. Place on a wire rack to cool.
Making & Baking 