I recently had a go at making lemon and poppyseed muffins, using some excellent organic lemon extract from Steenberg’s, who sell a great range of natural organic extracts. These muffins were very pleasant and are so easy to put together (I just blitzed all the ingredients in my Magimix until well combined) using just store cupboard ingredients. I find it very comforting to know I can rustle up some cakes using what I already have in my cupboard (sad, I know), and these paper cases I think make the cakes look much more professional.
One tip I have for you is not to use coloured and printed cake cases. I have tried them for parties when I have made cupcake towers for people, and the oils in the cake often permeate the paper cases leaving them looking rather sad and discoloured. I like to buy professional quality white cases and these brown ones for all cake making.
I’ve also done a fair bit of cooking with cups recently, which I really enjoy for certain types of baking, such as this, so this recipe comes to you in cups.
Lemon and poppyseed muffins
- 2 cups plain white flour
- 1/4 cup caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb
- 1 tablespoon poppy seeds
- 1 tablespoon lemon extract
- 1/4 teaspoon salt
- 75g cold butter, cut into cubes
- 3/4 cup milk (I used almond milk this time, but prefer rice milk)
1) Preheat oven to 180C and line a 12 hole muffin tin with cake cases
2) Add the flour, sugar, baking powder, bicarb, salt, poppy seeds and lemon extract to the mixer. Add the butter and blitz.
3) Pour in the milk and mix until smooth
4) Bake for around 18 minutes until golden
5) Top with a lemon icing (I used the lemon icing from Short and Sweet, which is just lemon juice, icing sugar and micro planed lemon zest)