Ingredients
60g (2oz) unsalted butter
280g (10oz) plain flour
1 tbsp baking powder
pinch of salt
200g (7oz) caster sugar, plus 2 tsp for sprinkling
1 egg, beaten
250ml (8fl oz) milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon
Instructions
1. Preheat oven to 220c. Melt the butter in a pan over medium-low heat, then leave to cool slightly. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar and make a well in the centre.
2. Put the egg in a separate bowl. Add in the melted butter, vanilla and milk, and beat the mixture until foamy. Stir in the poppy seeds, and the lemon zest and juice.
3. Pour the egg mixture in to the well in the flour. Stir to make a smooth batter, but do not over-mix Stop as soon as the ingredients are blended.
4. Place muffin cases in the muffin tin. Spoon the batter evenly between the cases and sprinkle with 2 tsp of sugar.
5. Bake for 15-20 minutes until a skewer inserted in to the centre of a muffin comes out clean. Let the muffins cool slightly, then transfer them to a wire rack to cool completely.
Taken from Step-by-step Baking
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