Zesty lemon and poppyseed muffins

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!

Ingredients

• 225g self-raising flour
• 175g golden caster sugar
• Zest of 2 lemons
• 1 tbsp poppy seeds, toasted
• 3 eggs
• 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

Method

1. 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.
2. 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.
3. 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.