Crunchy Lemon Poppyseed Muffins

This has to be my all-time favourite muffin recipe. Quick and easy to make, these muffins are a perfect accompaniment to a morning coffee, especially when they're served warm with lashings of butter. Yummo!!


2 cups self-raising flour
1 cup sugar 
1/2 cup poppyseeds 
finely grated rind of 2 lemons 

100g butter
2 large eggs
1/2 cup milk
1/2 cup yoghurt 

Juice of 2 lemons
1/2 cup sugar

Heat oven to 190 degrees fanbake (or 200 normal).

Sift flour into a large bowl, add poppyseeds and sugar, and whisk to combine. Add grated lemon rind.

Melt butter, add the eggs, milk and yoghurt and beat with a fork until well mixed.

Pour the liquids into the dry flour mix, and fold together with a fork until the flour is dampened. Small bits of flour are OK -- you do not want to beat until smooth or over-mix muffin batter.

Spoon mixture into 12 regular muffin pans which have been lightly sprayed with oil.

Bake 10-15 minutes until golden brown and smelling delicious. The centres should spring back when pressed.

While they cook, mix together the lemon juice and half cup of sugar -- don't dissolve though, as you want the crunchy sugar crystals to remain.

Cool the muffins in the pan for 3-4 minutes, then removed and brush their full surfaces with the lemon sugar glaze.