Lemon Poppyseed Muffins.
You can cook Lemon Poppyseed Muffins using 18 ingredients and 6 steps. Here is how you cook it.
Ingredients of Lemon Poppyseed Muffins
- Prepare 300 g of flour.
- It's 2 of eggs.
- Prepare 150 g of brown sugar.
- It's 50 g of poppy seeds soaked a few hours.
- It's 1 tspn of baking powder.
- Prepare 1 tspn of baking soda.
- Prepare 1/2 tspn of salt.
- It's 150 g of yogurt plain.
- It's 70 ml of cooking oil good.
- Prepare 30 g of butter margarine low fat /.
- Prepare 2 - 3 scoops of margarine.
- You need 1 of lemon squeezed.
- Prepare 1 tspn of lemon lemon zest essence/ zest.
- It's of LEMON FOR THE COMPOTE FILLING.
- You need 2 of lemons peeled and sliced.
- Prepare 1 tsp of water.
- Prepare 2 - 3 of sugar spoons.
- Prepare 1 tspn of vanilla extract vanilla essence /.
Lemon Poppyseed Muffins step by step
- For making the lemon compote wash lemons and peel skin off skin. Take lemon peels and grind them either with a grinding machine or food processor. Take lemons and cut them in slices. Put both peels and cut slices, add sugar and vanilla extract and put in a bowl on medium heat. Let cook and then turn down heat immediately and let simmer along for another 10 minutes. You can store extra lemon compote in a sealed jar in fridge for a few months. Keep aside when done for about 15 minutes..
- In the meanwhile preheat oven to 350/180C. Line muffin tray with paper muffin cases. In a large bowl beat butter and sugar with a handheld electric mixer until fluffy..
- Add the egg one at a time. Add rest of dry ingredients and beat another minute with mixer for around a minute. Whisk until you have a smooth batter..
- Spoon batter in to to muffin cases about 1/2 full, then add a teaspoon of lemon compote and top it with another spoon of batter mix..
- Bake for about 20 minutes until tops are golden brown and knife comes out clean. Keep aside to cool for about 15 minutes..
- Serve muffins with hot chai or coffee. The party can begin!.
