Lemon and Poppy Seed Muffin Recipe

Lemon Poppy seed muffins

In the summer when I fancy something sweet, I always veer towards light and fruity desserts, and to me there is no better smell than fresh lemon zest, and smelling it in the summer is particularly invigorating. These low-fat healthy(ish) lemon and poppy seed oatcakes are perfect to enjoy on a summer’s day.

Ingredients for the Lemon and Poppy Seed Muffins:

  • 1 cup of oats.
  • 1 1/2 cups of flour
  • 1 large lemon zest and juice. 
  • 4 teaspoons of poppy seeds. 
  • 1 teaspoon of baking soda.
  • 1 large egg.
  • 1 1/3 cups of milk.
  • 1 cup of muscovado sugar
  • 6 tablespoons golden syrup.

Directions:

  • 1. Preheat oven to 400 degrees fahrenheit (or gas mark 6) and line or grease cupcake tin (or use the little paper cupcake cases) .
  • 2. Mix dry ingredients together and then add the lemon juice, egg, golden syrup and milk. 
  • 3. Place mixture in cupcake tin and bake for 15 minutes or until golden brown. Leave to cool and enjoy with a cup of tea or some freshly squeezed orange juice. Perfection.

What do you like to eat on a warm summer’s day?

Sarah

Sarah. Almost 30. Craft beer drinker. South London resider. I like photography, boxing and visiting all of London's markets.

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