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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.

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.
Notes
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