Description
Lemon and poppyseed are one of my favourite combinations to have in a cake or muffin in the case. I decided to amp it up this time with coconut!
Ingredients
- 200 grams Unsalted Butter
- 200 grams Caster Sugar
- 4 whole Eggs
- 200 grams Full Fat Yoghurt
- 200 grams Self Raising Flour
- 1 teaspoon Vanilla Extract
- 25 grams Poppyseeds
- 100 grams Desiccated Coconut
- 2 whole Lemons, Zested
- FOR THE ICING:
- 2 Tablespoons Fresh Lemon Juice
- 220 grams Icing Sugar
Preparation
Preheat oven to 180ºC (350ºF). Get a 12-case muffin tray and place 12 paper muffin cases into the tray.
Cream or beat butter and sugar until mixture is pale and fluffy. Add eggs one at a time, beating on each occasion. Add yoghurt and beat through.
Sift in self-raising flour. Add vanilla, poppy seeds, coconut, lemon zest and gently fold through.
Get a tablespoon and spoon the mixture evenly into each muffin case. Bake muffins for 25–30 minutes until muffins are golden on top and cooked through. (You can use a skewer to poke through a muffin and if it comes out clean, the muffins are cooked).
Whisk lemon juice and the icing sugar together until there are no lumps and icing sugar has dissolved. Drizzle icing over delicious muffins. Serve and enjoy!
