- Preheat oven to 375F (190C). Grease 12 muffin cups or line with paper cups. Finely grate peel from lemons. Mix half of peel with 2 tablespoons (30 mL) sugar and set aside to sprinkle over muffins. Squeeze juice from lemons. Measure out 1/2 cup (125 mL) juice and stir in remaining peel.
- Using a fork, stir flour with remaining sugar, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. Whisk egg in a small bowl. Then whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.
- Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 20 to 25 minutes. Cool muffins in cups for 5 minutes. Then turn out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days or freeze.
Bursting with fresh lemon taste and crunchy with poppy seeds, these high-rise muffins are perfect for afternoon tea or a bake sale. They freeze beautifully to be heated up for an after-work snack.
Protein 5.1 g
Carbohydrates 47.6 g
Fat 6 g