Black Poppy Seed and Lemon Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
12
- Ingredients
- ½ cup Poppy seeds
- 2 lemons (finely grated zest and juice)
- ½ tsp Saffron (strands)
- ⅜ cup sunflower oil
- ½ cup caster sugar (superfine)
- 2 eggs
- 1 ⅛ cups natural Yogurt
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- To garnish
- reserved Saffron (threads)
Preparation
Kitchen utensils
2 Small bowls, 2 große Bowls, 1 Hand mixer, 1 Teaspoon, 1 Wooden spoon, 1 kleine Ladle oder Passierstab, 1 Fine-mesh sieve, 1 Small pot, 1 rundes Waffle iron, 1 Pastry brush, 1 Wooden spatula, 1 Wire rack, 1 Tablespoon, 1 Knife, 1 Kitchen scale
Preparation steps
1.
Heat the oven to 200C (180C fan oven) 400F gas 6. Grease a 12 hole muffin tin generously. Sprinkle the 2/3rds of poppy seeds over the base and sides of the muffin cups.
2.
Put the lemon zest into a bowl and the lemon juice into a cup and add the saffron strands to the juice.
3.
Pour the sunflower oil into a jug and add the sugar, eggs and yogurt. Mix together with a fork.
4.
Sieve the flour into a bowl with the lemon zest and add the baking powder and baking (bicarbonate) of soda.
5.
Lift the saffron threads out of the lemon juice and reserve.
6.
Pour the lemon juice into the jug of wet ingredients, then pour these into the bowl of dry ingredients.
7.
Gently stir everything together to combine.
8.
Spoon the muffin mixture into the poppy seed lined muffin cups.
9.
Bake for 10-15 minutes until the muffins are risen and firm.
10.
Garnish with a few saffron threads.
