lemon & poppyseed muffins

Today’s muffin concoction was a batch of delicious lemon and poppyseed muffins.

And today we I needed them.

Amongst the craziness that is teething/crawling/getting into everything Miss G. has developed a new skill.

‘Great’ you say.

‘Clever girl’ you say.

Yeah well the removal of ones own nappy (diaper for those U.S mama’s and papa’s) is only funny the first time.  Oh and when it’s empty.

This afternoon the moment I’ve been dreading struck.

With lightening speed Miss G. managed to remove her very full nappy.

It didn’t stop there.

Once free of the awful cloth imposed confinement Miss G.’s inner artist unleashed as she smeared ‘you know what’ all across the lounge room floor.

Brilliant.

In the midst of the madness I did the only thing a parent can do….run a bath.

A big one.

Clean and fresh once again Grace (wearing the snuggest pair of tights I could find) sat and watched me scrub and scrub and scrub the lounge room floor.

She giggled.

I knew why.

After litres of disinfectant, endless scrubbing and dump truck amounts of hand sanitiser we finally sat down to afternoon.

Nibbling on the delicious lemon and poppyseed muffin and watching Grace smile as she did the same I finally giggled too realising you can’t cry over smeared poop.

To create your own batch of lemon and poppyseed spiked muffins simply…

Begin by placing all of the dry ingredients; flour, baking powder and caster sugar into a large mixing bowl.  Stir them all together and create a well in the middle.

Next, place the vegetable oil, eggs, yoghurt and vanilla in a jug or small bowl and whisk to combine.

Pour the wet ingredients into the dry and using a wooden spoon mix to just combined.  Like all muffin batters to ensure a light, fluffy muffin don’t be tempted to over mix the batter, a few lumps remaining is perfectly fine.

Gently fold through the poppyseeds and lemon zest.

Using a 1/4 measuring cup to ladle the batter into a 12 hole muffin tin lined with papers.   Bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).

Remove from the oven and allow to cool a little in the tin before removing to cool completely on a wire rack.  Serve for morning or afternoon tea alongside a wedges of apple.

lemon poppyseed muffins

INGREDIENTS

2 cups plain flour

2 teaspoons baking powder

3/4 cup caster sugar

¾ cup (180ml) vegetable oil

2 eggs

1 cup thick natural yoghurt

½ tsp vanilla bean paste or essence

zest of 2 lemons

1/3 cup poppyseeds

METHOD

Preheat oven to 180°C (350°F).  Line a muffin tray with 12 muffin paper cases.

Place the flour, baking powder and sugar in a large bowl and mix to combine making a well in the centre.  In a small jug place the oil, eggs, yoghurt and vanilla and whisk to combine.  Pour the wet ingredients into the dry and stir using a wooden spoon until just combined.  Fold through lemon zest and poppyseeds.

Pour the mixture into the muffin cases (I use a ¼ cup measurement for this, super fast, clean and easy) and pop into the oven and bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they’re done).  Enjoy x

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