A great afternoon treat with a cup of tea or coffee.
These super-easy and quick-to-make delights are the best if you are in the mood for a bit of baking. Serve them up as an afternoon-tea snack or as a bit of a sweet treat before bed with a cup of tea. Yum!
225g self-raising flour
175g golden caster sugar
Zest of 2 lemons
1 tbsp poppy seeds, toasted
100g natural yoghurt
175g butter, melted and cooled a little Icing
225g butter, softened
400g icing sugar, sifted
Juice of 1 lemon
Lemon rind, to decorate
Preheat oven to 180C. Lightly grease a 12-hole muffin tin and line with cases. In a large bowl, mix flour, sugar, lemon zest and poppy seeds together. In separate bowl beat eggs into yoghurt. Add wet ingredients to dry ingredients. Add melted butter. Stir with a wooden spoon until smooth and combined.
Divide mixture evenly between cases. Bake for 20-22 minutes until cooked through. Muffins will be slightly pale on top. Cool for 5 minutes in tin before removing and cooling completely on wire rack.
Meanwhile, in a mixing bowl beat butter until completely soft. Gradually beat in icing sugar and lemon juice. Mix until completely combined. Spoon into piping bag. Ice each muffin. Top with lemon rind. Serve.
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