Lemon and Poppy Seed Muffins
Recipe type: lunch box
  • 2 cups self raising flour
  • ¾ cup caster sugar
  • ¾ cup milk
  • ½ cup canola oil
  • 2 eggs
  • 4 tsp lemon juice
  • 4 tsp lemon rind
  • ¼ cup poppy seeds
  1. Preheat oven to 180 degrees and place patty pans in muffin trays.
  2. Finely grate the skin of the lemon so you have enough rind. Then squeeze the lemon so you have enough juice. Set both aside.
  3. Pour flour and sugar into a medium sized bowl. Mix and make a well in the middle.
  4. In a separate bowl mix eggs, milk, oil and lemon juice.
  5. Pour the liquid ingredients into well and mix with a wooden spoon. Muffins are best when made quickly and not over mixed.
  6. Add lemon rind and poppy seeds to the mixture and gently mix through.
  7. Spoon into patty pans.
  8. Bake for about 12 -15 minutes for the standard patty pan size. Muffins will be ready if you push a skewer into the middle of the muffin and it comes out clean. This recipe made 15 muffins.
  9. The kids love these muffins and you can easily vary this recipe to work with what ingredients you have in the house eg, orange and poppy seeds, blueberries etc.
Recipe by Planning With Kids at https://planningwithkids.com/2013/03/19/lemon-and-poppy-seed-muffins/