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Serves: 12

By HelenMumsnet

(1 Vote) 1


  • 225g self-raising flour

  • 225g caster sugar

  • 3 tbsp milk

  • 2 tsp baking powder

  • 100g cream cheese

  • 150g mascarpone cheese

  • 225g unsalted butter softened

  • 2 lemon zest only (reserve 2 tbsp lemon juice for topping)

  • 2 tbsp blue poppy seeds

  • 50g ground almonds

  • 4 tbsp lemon curd

  • 4 large eggs

  • 200g raspberries


  1. Preheat the oven to 180C/Gas Mark 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.

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!

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • lemon

  • cake

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  • MrsWeasley 05/11/09 16:41

    These are so scrummy. A big hit with everyone adults and children alike.