Lemon Poppy seed muffins

很久沒做muffin 啦，很多個禮拜前買了一個檸檬想做chiffon cake，但沒心情做，檸檬放久了好像就快變壞，爲了不浪費於是整個沒吃過的口味 < Lemon Poppy seed muffins >
味道好清新好有夏日feel ~



Recipe from “Women’s weekly – muffins”

3 tsp grated lemon rind
220g sugar
335g self-raising flour
2 tbsp poppy seeds
80ml lemon juice
1 egg
250ml milk
60g butter, melted

Reserve: 2 tsp rind + 2 tbsp sugar, mixed well

Place four in large bowl, stir in other ingredient then mix it. Spoon mixture into prepared pan, sprinkle with combined rind and sugar on top.

Bake in 200-210C oven about 20mins

Note from rice:
For the reserve I used 1 tsp rind only.
Poppy seeds I used 4 tbsp
baked it about 25 mins
This recipe can make 16 mid size muffins
* I felt bit sweet of 220g sugar, can reduce bit next time. But mum said ok …..