Lemon-Poppy Seed Muffins
2 cups plain flour
2 teaspoons baking powder
1/2 cup white sugar
4 teaspoons poppy seeds
1 cup skim milk
1/4 cup low fat vanilla yoghurt
1/4 cup fresh lemon juice
3 teaspoons grate lemon rind
1 large egg, lightly beaten
Preheat oven to 200C. Line a 12 cup muffin pan with patty cake liners or spray with vegetable oil cooking spray.
Sieve flour and baking powder into a mixing bowl. Add sugar and poppy seeds; mix well.
In a small bowl, combine milk, yoghurt, lemon juice, lemon rind and egg. Mix well.
Add milk mixture to dry ingredients. Stir just until combined. Do not overmix. Divide mixture among prepared muffins cups, filling each two-thirds full.
Bake until firm and golden, about 20 minutes. Place muffin pan on wire cooling rack; cool slightly. Remove muffins from pan; cool completely on rack.
VARIATION: For a lemon glaze, combine 1/2 cup fresh lemon juice, 1/3 cup white sugar and 6 teaspoons water in a small saucepan. Mix well. Bring to the boil over a medium heat and cook, stirring, for 2 minutes. Pierce tops of cooked muffins several times with a toothpick. Spread glaze over muffins. let stand until glaze sets.
COOK'S TIPS: Poppy seeds, the tiny, bluish-black seeds of the poppy plant, taste great in cakes, biscuits and breads. For the freshest flavour, store them in the refrigerator.