Ingredients225g self-raising flour
2 tsp baking powder
225g unsalted butter (softened)
4 large eggs
225g caster sugar
3 tbsp milk
2 tbsp blue poppy seeds
50g ground almonds
2 lemons, zest only, reserve 2tbsp lemon juice for topping
For the topping:
Reserved lemon juice
150g mascarpone cheese
100g cream cheese
4 tbsp lemon curd
Handy HintThese little muffins make great individual birthday cakes. Top with Smarties etc or, better, fresh berries. Stick a candle in each, so everyone get a chance to blow out a candle!
Method1. Pre-heat the oven to 180C, 350F, Gas 4. Line 12 muffin moulds with cases.
2. Put the flour, baking powder, butter, eggs, sugar and milk in a food processor and mix well.
3. Add the poppy seeds, almonds and lemon zest and pulse the processor until mixed in well.
4. Spoon the mixture into the muffin cases, approximately ¾ full. Bake for 20-25 minutes until just firm. Cool for 5 minutes, then remove to a cooling rack and leave to cool completely.
5. To make the topping, mix the lemon juice, mascarpone, cream cheese and lemon curd together. Spread over the top of the muffins and decorate with the raspberries.