Over the last year I have worked on some very interesting and fun campaigns, and I feel lucky to be able to do this from home. However, this work-from-home scenario is not without its challenges, chiefly in the form of two very busy (but adorable of course) and engaging little humans.
I usually follow the same process when I am developing a new recipe, but adding children into the mix tends to complicate things a tad. I am thrilled that I am able to share my love for home cooking with them, but there are times when my inner control freak wants to have a kitchen meltdown! For one thing, it is impossible to set out all of my ingredients without little fingers wanting to examine the eggs or open each and every packet. Then there is the chatter which includes lots of unsolicited advice (usually something along the lines of the recipe needing chocolate chips, food colouring or generous lashings of sprinkles), relentless requests to measure, add and stir in the ingredients and so.many.questions. Let us not even talk about the resulting mess!
What I will say is that despite wanting to pull my hair out at times these little guys are my best and most honest critics. And as I keep reminding myself, mess can be cleaned and recipes are always retested. The children absolutely loved these lemon muffins and I hope you will too!
These muffins have a lovely delicate lemon flavour that is not too overpowering but if you enjoy a real lemon burst then you can always add an extra teaspoon of zest to the batter. They also freeze beautifully.
STICKY LEMON AND POPPY SEED MUFFINS
For the muffins:
- ¾ cup castor sugar
- 2 large eggs
- 2 tsp finely grated lemon rind
- ½ tsp vanilla extract
- 2 tbsp lemon juice
- 125g butter, melted
- ¾ cup milk
- 1½ cups flour
- 2 tsp baking powder
- pinch of fine salt
- 2 tbsp poppy seeds
For the lemon syrup:
- 2 tbsp lemon juice
- 2 tbsp water
- ¼ cup castor sugar
- ½ tsp finely grated lemon rind
1.) Preheat your oven to 170°C and place 12 muffin cases in a muffin tray.
2.) Put the castor sugar and eggs in a bowl. Beat for 2 minutes until pale. Add the lemon rind, vanilla extract and lemon juice and stir.
3.) Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Add the poppy seeds, then stir until just combined.
4.) Spoon the muffin batter into the muffin cases. Bake for 15-20 minutes until an inserted skewer comes out clean.
5.) Start preparing the syrup during the last 10 minutes of baking time. Combine all of the syrup ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase the heat and allow to boil gently for 5 minutes.
6.) Take the muffins out of the oven and spoon hot syrup over them. Allow to cool completely before serving.