After an insanely busy week I am beyond happy it’s the weekend! I’ve missed baking more than I thought I would this week – there are so many eggs in my fridge – usually I’m on a constant mission of hunting eggs down.
The weather here in England has been stunning – hitting the 30 degree mark was pretty good for us – Wilfy looooooves to find a sun pocket to bask in. His coat has transformed into a lovely dark caramel (the hassle of putting doggy sunscreen on his ears is not so enjoyable!). My hair has gone all blonde and my bones finally feel a little warmer after a chilly few months.
Wimbledon is on (summer must be here!) and I’m feeling happy. After a lot of job stress I’m finally back on track with what I really want to be doing with my time…… especially finding time again to bake some yummy treats.
Today it was to be Lemon & Orange Poppy Seed Muffins. It was my first time including poppy seeds in a recipe (hard to believe I know) and I don’t think I will be looking back anytime soon. I absolutely LOVE the crunch they provide to these soft and zingy muffins – as well as the adorable appearance. Don’t even get me started on the flavours – the combination of orange and lemon is so so so so so so so good.
If muffins could ever be pretty – I think these hit the spot.
Have a great weekend everyone! ❤
Lemon & Orange Poppy Seed Muffins (makes around 15)
280g plain flour
90g granulated sugar
60g light brown sugar
3 tablespoons poppy seeds
1 1/2 tsp baking powder
1/2 bicarbonate of soda
Pinch of salt
100g unsalted butter, melted
juice and zest of 1 lemon
juice and zest of 1 large orange
130g low fat natural (greek) yogurt
1 tsp vanilla extract
(or you can use vanilla yogurt and omit the extract)
- Preheat oven to 220 degrees. Grease your muffin tin
- In a large bowl, whisk the flour, sugars, poppy seeds, baking powder, bicarbonate of soda, and salt together until thoroughly mixed
- In a medium bowl, whisk the melted butter with the juices and zests. Add the eggs, one at a time, whisking after each addition. Mix in the yogurt and vanilla.
- Pour the wet ingredients into the dry and gently mix until no pockets of flour remain. Be careful not to overmix as this batter is sooooooo thick!
- Spoon the mixture into the muffin tins, filling them all the way to the top
- Bake for 5 minutes at 220 degrees and then reduce the heat to around 180 degres. Bake for a further 8-10 minutes. This is the help them rise quickly at the beginning and then bake thoroughly once the heat has been reduced
- Allow to cool on a rack for 10 minutes
- These keep fresh in the fridge for around 7 days (with a 10 second blast in the microwave these are simply delicious)