Lemon muffins with poppy seeds

170ml coconut oil
225g wheat flour
1 tsp of baking powder
1/2 tsp of salt
190g dark muscovado sugar
2 eggs
150ml of milk
juice and zest of one lemon
2 tsp poppy seeds
1 tsp cardamom

  1. All ingredients should be at room temperature.
  2. Mix dry ingredients in one bowl: flour, poppy seeds, dark muscovado sugar, salt, cardamom, baking powder. 
  3. Mix in the second bowl wet ingredients: coconut oil, eggs, milk, juice and lemon zest. Combine both mixtures, mix quickly until the ingredients combine (do not mix for too long).
  4. Line the muffin tin with muffin cases. Heat the oven to 190ºC. 
  5. Apply portions of dough to 3/4 of the muffin cases and place in a preheated oven. Bake for 20-25 minutes. Make a wooden skewer test to see if the cake is done. 
  6. Put the muffins out on the cooling rack.
Bon Appetit!

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