Lemon poppy seed muffins

Lemon poppy seed muffins are among my all-time favourites. Refreshing, intensely lemony, wonderfully fragrant and beautifully fluffy, they are hard to resist. Don’t be put off by the addition of poppy seeds – there are only 2 teaspoons in the entire batch of 12 muffins. It’s barely noticeable in quantity, yet the tiny speckles look lovely throughout the crumb. If you prefer, the lemon can easily be replaced with lime.

Makes 12 muffins.

Ingredients for lemon poppy seed muffins:

• 225 g plain flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 190 g caster sugar
• 170 ml sunflower or rapeseed oil
• 1 large egg
• 1 egg white, from a large egg
• 150 ml milk
• juice and finely grated zest of 1 lemon
• 2 teaspoons poppy seeds, plus extra for decoration

All ingredients should be at room temperature.

In one bowl, combine the dry ingredients: sifted flour, baking powder, salt and poppy seeds. In a separate bowl, whisk together the wet ingredients: oil, egg, egg white, milk, lemon juice and lemon zest. Add the sugar and whisk until combined. Pour the wet ingredients into the dry ingredients and mix gently with a whisk until just combined. Do not overmix.

Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases, filling each approximately three-quarters full. Sprinkle with extra poppy seeds for decoration.

Bake at 190°C for approximately 20–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

Enjoy!