So here we are; spring has sprung! The cherry blossoms are out, the daffodils are saluting the sunshine, and we’ve had the few heady days of sunshine that will undoubtedly be reffered to fondly in hindsight as ‘summer 2012′.
For me, the spring breeze blows away the cobwebs of winter and draws in the light; light clothing, light colours, light food, and fluffy-like-a-cloud light cakes.
Gone are my darkest cravings for deep, dark, decadent chocolate cakes (we’ll see how long that lasts) and in comes the wish for something of a more delicate persuasion.
Now I don’t need much excuse to bring out the citrus fruits – in this case, an insanely cheap load of lemons from a local market, and a fancy for a breakfast treat. These muffins are just ideal with a morning tea or coffee; they’re light, yet moist, and not too naughty on the calories either. With yoghurt and lemon in them, I daresay they’re one of your five a day (ahem). At least.
The great thing about these is that they’re so easy you could practically do them while you’re asleep – which is what I usually am for the first two waking hours of every day. Perfect!
Lemon and poppy seed yoghurt muffins
Makes 16
Ingredients
- 260g flour
- 150g caster sugar
- 25g poppy seeds
- 2 tsp baking powder
- 1 tsp bicarb
- 2 eggs
- 300g low fat natural yoghurt (full fat is fine too!)
- 100ml vegetable oil
- juice of 2 lemons, zest of one
Method
- Preheat the oven to 200 degrees/gas mark 6. Line muffin tins with baking cases.
- In a large mixing bowl, combine the flour, sugar, seeds, baking powder and bicarbonate of soda
- In a separate bowl, combine the eggs, yoghurt, vegetable oil, zest and juice of the lemons.
- Mix the wet ingredients into the dry ingredients until thoroughly combined using an electric whisk or a wooden spoon (and a bit of elbow grease!)
- Spoon into the muffin cases until only just over half full, and bake in the pre-heated oven for 18-20 minutes until golden and springy.
