Name: Lemon Poppy Seed Muffins
Yield: 4 servings
Ingredients: 23 cup ground almond meal; 1 13 cups all-purpose flour; 34 cup sugar; 1 tablespoon baking powder; 2 eggs; 60 g butter, melted and cooled; 14 cup oil; 34 cup milk; 2 -3 tablespoons poppy seeds; 2 tablespoons lemon juice; 1 tablespoon lemon zest

Servings: 4 persons

23 cup ground almond meal
1 13 cups all-purpose flour
34 cup sugar
1 tablespoon baking powder
2 eggs
60 g butter, melted and cooled
14 cup oil
34 cup milk
2 -3 tablespoons poppy seeds
2 tablespoons lemon juice
1 tablespoon lemon zest

1
Preheat oven to 170C.
2
Grease or fit paper liners into 6 large muffin cups.
3
In a large bowl mix almond meal, flour, sugar, baking powder, poppy seeds, lemon zest.
4
In another bowl mix milk, oil, butter, eggs and lemon juice.
5
Add this wet mixture to the flour mixture.
6
Stir until just combined.
7
Do not over mix batter should be slightly lumpy.
8
Fill each muffin cup three-quarters full.
9
Bake for 25-30min.
10
until golden brown and a skewer inserted in centre of one comes out clean.
11
Let cool in pan for 2 minutes then transfer to wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Poppy Seed Muffins

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