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Lemon Poppy Seed Muffin

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is taken from a wonderfull book called "the muffin lady. Muffins, cupcakes and quick breads for the happy soul" by Linda Fisher. This recipe is really tasty, light, airy and delicious. The muffins can very easily be frozen and unfrozen over night for a nice mid week breakfast.

This recipe is taken from a wonderfull book called "the muffin lady. Muffins, cupcakes and quick breads for the happy soul" by Linda Fisher. This recipe is really tasty, light, airy and delicious. The muffins can very easily be frozen and unfrozen over night for a nice mid week breakfast.

Ingredients

Serves: 0

Metric Cups
  • 1 teaspoon lemon juice
  • 1 teaspoon golden syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon essence
  • 2 tablespoons poppy seeds
  • 280 grams flour
  • 200 grams sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 medium eggs
  • 63 millilitres oil
  • 4 tablespoons butter (or margarine - melted)
  • 188 millilitres milk
  • 1 teaspoon lemon juice
  • 1 teaspoon golden syrup or light corn syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon essence
  • 2 tablespoons poppy seeds
  • 9⅞ ounces flour
  • 7 ounces sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 medium eggs
  • 2 fluid ounce oil
  • 4 tablespoons butter (or margarine - melted)
  • 7 fluid ounce milk

Method

Lemon Poppy Seed Muffin is a community recipe submitted by Lilo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 350°F (or 175°C).
  • Combine and sift the flour, sugar, baking powder and salt.
  • Make a well and place in it the eggs, oil, butter, milk, lemon juice, syrup, vanilla and lemon extracts.
  • Blend with a fork and then add the poppy seeds. Combine without over mixing.
  • Spoon into a wax paper lined 12 unit muffin pan and bake for 25 minutes.
  • Preheat the oven to 350°F (or 175°C).
  • Combine and sift the flour, sugar, baking powder and salt.
  • Make a well and place in it the eggs, oil, butter, milk, lemon juice, syrup, vanilla and lemon extracts.
  • Blend with a fork and then add the poppy seeds. Combine without over mixing.
  • Spoon into a wax paper lined 12 unit muffin pan and bake for 25 minutes.
  • Additional Information

    Yields twelve 2-4 ounces muffins or six 6-8 ounces ones. If making bigger muffins, adapt the cooking time a bit. Enjoy endlessly - Lilo :o)

    Yields twelve 2-4 ounces muffins or six 6-8 ounces ones. If making bigger muffins, adapt the cooking time a bit. Enjoy endlessly - Lilo :o)

    Tell us what you think

    What 1 Other has said

    • After having muffins at one of those top chain coffee shops we decided to have a go at making some ourselves and found this recipe to be outstanding ,even better than the shop bought (just need to crack making the coffee as good and we are sorted)

      Posted by Kazer on 16th September 2012
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