John Myers
Poppy-Lemon Muffins
The perfect poppy-lemon muffins recipe with a picture and simple step-by-step instructions.
Casting and decoration
- 150 g Extra fine sugar
- 5 tbsp Poppy seeds, unground
- 1 Vanilla pod, the pulp
- 2 Lemons, the zest
- 5 Eggs
- 1 packet Baking powder
- 250 g Flour
- 1 pinch Salt
- 250 g Powdered sugar
- 1 tbsp Milk
- 1 Lemon, just the juice
- 12 Decorative flowers made from edible paper
- Mix the softened butter with the sugar until foamy and then add the poppy seeds, the lime zest and the vanilla pulp and stir in and then work in the eggs very well. In a separate bowl, mix the flour with the baking powder and a pinch of salt and then sift into the egg-butter mixture.
- Now stir in the flour thoroughly but only briefly and then fill the dough into 12 muffin molds and bake in the oven preheated to 175 degrees on the middle rack for about 20-25 minutes – stick test. Then let the muffins cool a little.
- For the icing, sift the icing sugar finely, add a tablespoon of milk and stir in enough lemon juice until the desired consistency is achieved – some like the icing a little thicker, the other a little thinner.
- Now pour the icing over the muffins and decorate each with a decorative flower.
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