Lemon and poppyseed muffins

These are soft, fluffy, buttery and packed with fresh lemon flavour. Super easy to make and perfect with a cup of tea ☕️ Makes 10 muffins You’ll need: 280g self-raising flour ½ tsp bicarbonate of soda

1 tsp baking powder 180g caster sugar Pinch of salt 280 ml of whole milk 30 ml lemon juice 90g melted butter 1 egg 1 tbsp vanilla extract Zest of 2 large lemons 2–3 tbsp poppyseeds For the icing: Icing sugar Fresh lemon juice Method: Preheat your oven to 170°C and line a muffin tin with paper cases. In a large bowl, mix together the flour, bicarbonate of soda, baking powder, sugar and salt. In a jug, whisk together the milk, lemon juice, melted butter, egg and vanilla. Add the lemon zest and poppyseeds into the dry ingredients and give everything a quick mix. Pour the wet ingredients into the dry and gently fold together until just combined. Don’t overmix — the batter should still look a little lumpy. Divide the mixture between the muffin cases and bake for 25–30 minutes until golden and a skewer comes out clean. Leave to cool slightly. For the icing, mix icing sugar with a little lemon juice until you have a thick but drizzle-able consistency, then spoon over the muffins. Finish with some zest if you like 🍋