Lemon and Poppy Seed Mini Muffins (low sugar)

Name: Lemon and Poppy Seed Mini Muffins (low sugar)
Prep time: 10 h
Cook time: 15 min
Total time: 10 h 15 min
Ingredients: 450g self-raising flour; 100g raw sugar; 1 Tbsp poppy seeds; 1/2 tsp salt; 170g Jalna greek yoghurt; 200ml full-fat milk; 2 tbsp fresh lemon juice; 1 1/2 tbsp grated lemon zest; 2 eggs; 160g butter, melted; 50g sugar; 70ml fresh lemon juice

5 steps

Prep:10hCook:15min

The perfect blend of sweet and sour, with just enough sugar, and plenty of lemon flavour to hit the spot.

Updated at: Thu, 17 Aug 2023 05:00:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories152.3 kcal (8%)

Total Fat6.4 g (9%)

Carbs21.3 g (8%)

Sugars7.1 g (8%)

Protein3.5 g (7%)

Sodium284 mg (14%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

Muffin

450gself-raising flour

100graw sugar

1 Tbsppoppy seeds

½ tspsalt

170ggreek yoghurt

200mlfull-fat milk

2 Tbspfresh lemon juice

1 ½ Tbsplemon zest

grated

2eggs

160gbutter

melted⁠

Glaze

50gsugar

70mlfresh lemon juice

Instructions

Step 1

Pre-heat the oven to 180 degrees Celcius.⁠

OvenPreheat

Step 2

Mix the flour, sugar, poppy seeds and salt together in a bowl. In a separate bowl, whisk together the yoghurt, milk, lemon juice and eggs. Stir in the cooled butter, then add the wet ingredients to the dry. Stir.⁠

Step 3

Evenly spread the muffin mixture across a greased 24 cup mini muffin pan. and place in the oven for approx. 15-18 mins depending upon your oven.

Step 4

While that's cooking, boil the sugar and lemon juice on the stove over medium heat for a few minutes until it begins to thicken.⁠

Step 5

Once the muffins are done (insert a skewer to test, it should come out clean once it's done), place on a cooling rack and pour over the sugar syrup.⁠