Lesley Waters' poppyseed and lemon muffins

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Lesley Waters' poppyseed and lemon muffins from HelenMumsnet

can make in advance vegetarian
Category
Cake and dessert recipes
Serves12
Prep time 20 mins
Cook time25 mins

Mumsnetter ratings

based on (2) reviews
Ease of finding ingredients 10
Ease of cooking10
Success with kids10
Success with adults10
Overall Mark 10

Ingredients

225g 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
200g raspberries

Handy Hint

These 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!

Method

1. 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.

Mumsnetter Reviews

From: MrsWeasley on Thu 05-Nov-09 16:41:56 Overall rating: 10.0
These are so scrummy. A big hit with everyone adults and children alike.
From: HelenMumsnet on Fri 22-May-09 17:41:25 Overall rating: 0.0



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