Something a little healthier than my previous posts, Flax and Poppy Seed Lemon Muffins. They work perfectly for breakfast and are easy to pick up as you are out the door.
This is another recipe I picked up from the Leiths Technique Bible.
For the muffins:
- 250g flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 110g butter, melted and cooled
- 110g light brown sugar
- 2 eggs, beaten
- 85ml milk
- 1 tbsp lemon juice
- 1 tbsp poppy seeds
- 1 tbsp flax seeds
Preheat the oven to 190C.
In a bowl sift the flour, baking powder and baking soda.
In a separate bowl, whisk the butter, sugar, eggs, milk and lemon.
Gently fold in the flour into the butter mixture, using no more than 10 strokes. The more you mix, the more dense your muffins would be.
Stir in the poppy and flax seeds gently.
I lined a muffin tray and scooped the batter into it. Unfortunately the batter was only enough to fill 9 cups, so that’s all I got.
It takes about 20-25 minutes to bake till a skewer comes out clean.