Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Per Serving: 240 calories; protein 4.4g; carbohydrates 30.6g; fat 11.3g; cholesterol 28.4mg; sodium 307.3mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . 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 work it night before , then finish it off the next day.