Coconut, Poppyseed And Lemon Drizzle Muffins – a delicious recipe with Butter, Sugar, Eggs, Fat Yoghurt, Flour, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C (350u00b0F). Get a 12-case muffin tray and place 12 paper muffin cases into the tray.
2
Cream or beat butter and sugar until mixture is pale and fluffy. Add eggs one at a time, beating on each occasion. Add yoghurt and beat through.
3
Sift in self-raising flour. Add vanilla, poppy seeds, coconut, lemon zest and gently fold through.
4
Get a tablespoon and spoon the mixture evenly into each muffin case. Bake muffins for 25-30 minutes until muffins are golden on top and cooked through. (You can use a skewer to poke through a muffin and if it comes out clean, the muffins are cooked).
5
Whisk lemon juice and the icing sugar together until there are no lumps and icing sugar has dissolved. Drizzle icing over delicious muffins. Serve and enjoy!
1110
kcal
Calories
51
g
Fat
150
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 200 grams Unsalted Butter, 200 grams Caster Sugar, 4 whole Eggs, 200 grams Full Fat Yoghurt, and more.
Yes, Coconut, Poppyseed And Lemon Drizzle Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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