Lemon Poppy Seed Muffins I

Very moist and so delicious.

Step: 1

Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.

Step: 2

Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.

Step: 3

In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!

Step: 4

Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.

Step: 5

Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.

Step: 6

Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Per Serving: 225 calories; protein 4.8g; carbohydrates 36.7g; fat 6.9g; cholesterol 31.3mg; sodium 309.8mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.