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Yoghurt, Lemon & Poppyseed Muffins

These summery little morsels are perfect if you don't have much time but want to make an impression. An all in one batter cooked in 20minutes! Makes 14


For the muffins
225g self raising flour
170g melted butter left to cool slightly
2tbsp poppyseeds
1tsp good quality vanilla extract
zest of 2 lemons and juice of 1/2 lemon
3 medium free range organic eggs
160g unrefined golden caster sugar
pinch salt
100ml greek style yoghurt
For the icing
300g icing sugar
1tbsp poppyseed
juice of 1 lemon
strips of thinly sliced lemon rind


Pre heat oven to 180. Pre line a muffin tray with 14 muffin cases.

Sift all the dry muffin ingredients into a bowl. Pour in all wet ingredients and mix thoroughly until all ingredients are combined. Using an ice cream scoop, place 1 scoop of the batter into each muffin case.

Bake in the oven for 18-20 minutes until the muffins are springy to the touch. In a small bowl, mix the icing sugar with lemon juice until you get a consistency like double cream. Wait for the muffins to cool down then spoon over each muffin and sprinkle with poppyseed and lemon rind. 

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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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