Recipe for Poppyseed and Lemon Muffins
Makes 8 American-style large muffins (ideal for breakfast or brunch) or 14-16 friands (these are little buttery two-bite size cakes which Sue discovered in Sydney)
150g (5½ oz) golden caster sugar
150g (5½ oz) self-raising flour, sifted
25g (1oz) poppyseeds
Grated zest and juice of 1 medium unwaxed lemon
125ml (4fl.oz) sunflower oil
2 large free-range eggs
Preheat the oven to 190C/375F/gas5. Put 8 American style muffin cases into a bun tin, or butter 14-16 mini-muffin or friand moulds.
Place the sugar, flour and poppyseeds in a bowl, then stir in the lemon zest. Make a well in the centre, then tip in the oil, eggs and lemon juice. Stir gently until combined.
Spoon into muffin cases or moulds. Bake for 15-20 minutes for the friends or mini muffins, and 25 minutes for the larger muffins.
