Lemon poppy seed muffins

I almost always make muffins for breakfast on Saturday morning.

For years, my go-to recipe has been these blueberry bran muffins, but in last few months lemon poppyseed muffins have been giving them a run for their money.

These muffins are light and bright-tasting, and remain beautifully moist for a few days if stored in an air-tight container.

Lemon poppy seed muffins
(makes 12)

• 2 cups plain flour
• 2/3 cup sugar
• 2 Tb poppy seeds
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• zest of a lemon
• 1 cup plain yogurt
• 1 egg
• 1/3 cup sunflower oil
• juice of a lemon

1. Preheat the oven to 375°F (185°C).
2. In a mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking powder, salt and lemon zest.
3. In another bowl, whisk together the yogurt, egg, sunflower oil and lemon juice.
4. Fold the liquid mixture into the dry ingredients.
5. Divide between twelve muffin cups, and bake for twenty minutes.

Tags: lemons, muffins, poppy seeds, vegetarian, yogurt