The lemon and poppy-seed drizzle cake was such a success, and I’ve become so crazy for lemons, I thought it would be interesting to see how lemon and poppy-seed muffins turn out. I’ve not used same recipe as the cake, I’ve adapted this recipe from the gazillions of muffin recipes out there. I have, however, used Felicity Cloake’s crunchy lemon glaze.


For the muffins

  • 2 eggs
  • 80ml vegetable oil
  • 100g caster sugar
  • 150ml low-fat natural yogurt
  • zest and juice of 2 lemons
  • 50g ground almonds
  • 200g self-raising flour
  • 1tsp baking powder
  • a pinch of salt
  • 2 tbsp poppy seeds

For the glaze

  • 100g demerara sugar
  • juice of 1 lemon

Set the oven to 180C.

Whisk together the eggs and the oil. Add the sugar and whisk some more. Then and the yogurt, lemon zest and lemon juice, and do a little more whisking.

Next, pour in the ground almonds and salt, and sieve in the flour and baking powder. Then add the poppy seeds. Stir well.

Put into paper cases and bake in the oven for 20-25 minutes.

Pour over the glaze whilst the cakes are still warm.