Ingredients
- 200 g of self raising flour
- 2 lemons zested
- 200 g caster sugar
- 200 g unsalted butter softened
- 4 eggs
- 200 g yogurt
- 1 tsp. Vanilla
- 100 g desiccated coconut
- 25 g poppy seeds
- 220 g icing sugar
- 2 tablespoons of lemon juice
Recipe 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!
Recipe Directions
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Pre-heat your oven to 180 degrees Celsius. (350 degrees C)
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Get a 12 case muffin tray and place 12 paper muffin cases into the tray.
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Cream/beat the butter and sugar until the mixture is pale and fluffy.
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Add your eggs one at a time beating on each occasion. Next, add your yoghurt and beat through.
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Sift in your self-raising flour and add your vanilla, poppy seeds, coconut, lemon zest and then gently fold through.
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Get a tablespoon and spoon the mixture evenly into each muffin case.
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Bake your muffins for 25-30 minutes until the 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).
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Whisk the lemon juice and the icing sugar together until there are no lumps and the icing sugar has dissolved. Drizzle the icing over your delicious muffins.
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Serve and enjoy!
