Lemon & Poppy Seed Muffins (Simple & Semi-healthy!)
I'm always looking for a work distraction, and baking has provided me with some great procrastination recently. I shared a photo of these lemon and poppy seed muffins on my Instagram page and they had a surprisingly keen response!
Simple is how I like my baking, and I'm not particularly precise or delicate when it comes to finishing touches and I'm certainly not going to be turning into a baking/cooking blogger! But I really enjoyed making (eating) these.
The muffins don't use any butter and the oats make them filling enough to be a breakfast muffin for busy mornings or when you're on the go. The yogurt and oil keeps the muffins nice and moist and light! So maybe there's a touch of sugar, but hey, I only said 'semi-healthy'.
Perhaps you'd like to try them for yourselves...
Ingredients:
225g cups plain flour
75g porridge oats
1/4 tsp bicarbonate of soda
2 tsp baking powder
110g caster sugar
2 tsp poppy seeds
2 lemons - zest & juice
95ml sunflower oil
2 eggs
150ml low fat natural yogurt
115ml semi skimmed milk
2 tsp vanilla extract
icing sugar
Method:
- Turn the oven to 190C/fan170C/gas mark 5.
- Grease a 12 hole muffin tin - or you can use muffin cases if you'd prefer
- Combine the flour, oats, bicarbonate of soda, baking powder, caster sugar, poppy seeds and lemon zest in a large bowl.
- In a separate bowl combine the oil, eggs, yogurt, milk, vanilla extract and lemon juice.
- Tip the wet ingredients into the dry ingredients and mix together until you have a nice tasty combined muffin mixture.
- Divide the mixture evenly between the 12 muffin holes.
- Bake for 30 minutes until risen slightly and golden brown on top. I like to poke a skewer into the muffin to check the batter isn't raw inside and that they are nice and cooked through.
- Remove and wait (not-so-patiently) until the muffins are totally cool before icing.
So they might not be the most beautiful muffins in the world, but they were tasty, quick & easy and I'll certainly be making them again.
Thanks for reading, pinups!
xo
Disclaimer: adapted from 'Eat Well For Less?' TV show. I could only find the original recipe on their Facebook page here.
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