Lemon & Poppyseed Muffins
Vegetarian
Serves 8 people
10 min prep
25 min cook
Unexpected guests popping around for afternoon tea? Whip up these Lemon and Poppyseed Muffins with your pantry staples.
Ingredients
- 90g Butter, melted
- 1/8 cup Sugar
- 1/4 cup Greek yoghurt
- 1/3 cup Anathoth Farm Lemon Curd
- 1/4 cup Milk
- 1 Egg
- 1/2 tbsp Poppy seeds
- 1 cup Self-raising flour
- 1/2 Lemon zest
Method
- Preheat oven to 180°C (160°C fan-forced, 350°F, gas mark 4).
- In a large bowl, whisk together melted butter and sugar. Add yoghurt, Lemon Curd, milk and egg and continue to whisk until the mixture is well combined and no egg lumps remain. Add flour and mix to incorporate it into the batter.
- Divide mixture between 8 patty case-lined muffin tray holes. Bake for 20-25 minutes or until the muffins have risen and the tops are starting to turn golden brown.
- Remove from the oven and cool on a wire rack. Sprinkle with lemon zest and serve.
This Recipe Uses
Lemon Curd 420g
$6.99
420g
