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Lemon and Poppy Seed Muffins

by Charlotte Jain (follow)
Baking (674)      Afternoon Tea (359)      Muffins (91)      Cupcakes (79)      Picnic (35)     
Pop these delicious lemon poppy seed muffins in a basket for a picnic lunch time treat.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 12 servings

2 1/2 cups self-raising flour
3/4 cup caster sugar
1 1/2 tablespoons poppyseeds
2 tablespoons margarine, melted
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice
1 egg
1 tablespoon finely grated lemon rind

Preheat the oven to 180 C. Grease a 12-hole muffin pan, or fill it with cupcake patty cases.

In a mixing bowl, sift the flour then combine the sugar and poppy seeds into the flour.

In a separate bowl, whisk together the melted margarine, orange and lemon juices, milk, egg, and lemon rind. Adding orange juice will keep the muffins from becoming too sour.

Make a well in the centre of the flour mixture.

Add the butter and juice mixture to the flour mixture.

Stir gently to combine, stopping once the mixture is just combined.

Spoon the mixture into the prepared muffin baking tin.

Bake for 15-20 minutes, or until risen and cooked through when tested with a skewer.

Allow the muffins to cool in the tin for about 3-4 minutes, then transfer them to a wire rack to cool completely.

#Afternoon Tea
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