Ingredients:
· 140 gr caster sugar
· zest and juice of 1 lemon
· 250 gr all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon baking soda
· 1/4 teaspoon salt
· 180 gr yogurt (I used Activia brand)
· 2 large eggs
· 2 teaspoons vanilla extract
· 120 gr sunflower
· 2 tablespoons poppy seeds
For the Icing:
· 100 gr powdered sugar, sifted
· 2-3 tablespoons lemon juice
Instructions:
1. Preheat the oven to 200 C.
2. Line a muffin tin with paper muffin cups.
3. In a large bowl, mix sugar and lemon zest until sugar is moist.
4. Add flour, baking powder, baking soda and salt. Mix to combine.
5. In another bowl, mix together yogurt, eggs, vanilla, lemon juice and oil until well combined.
6. Pour the wet ingredients over the dry. Gently stir to incorporate. Don't overmix.
7. Lastly, mix in the poppy seeds.
8. Spoon the mixture into the prepared muffin tin.
9. Bake for about 20 minutes or until a toothpick comes out clean.
10. Let them cool completely.
11. In a small bowl, add the powdered sugar and 1 tablespoon of lemon juice.
12. Stir with a spoon to moisten the sugar a little, then add again 1 tablespoon of lemon juice. If your glaze is still too stiff, add 1 more tablespoon of lemon juice.
13. Drizzle the lemon glaze over the muffins. You can double glaze like I did.
This picture is from the first time I've made them:
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