130g of sugar
120 g BiaSol Brew Flour
120 g white flour
124g plain yoghurt (I've also used hazelnut and almond yoghurt and tasted fine!)
57 g butter
1 teaspoon vanilla extract
2 teaspoons baking powder
2 tablespoons poppy seeds
1 lemon juice & zest
Preheat the oven to 200 C fan/ 220 C convection/ Gas mark 7.
In a mixing bowl, mix the sugar and lemon zest together until well combined. Stir in the flours, baking powder, baking soda and salt.
In a second bowl, whisk the yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
Add the liquid ingredients to the dry ingredients and stir until just combined. Fold in the poppy seeds.
Pour the batter evenly into a well greased muffin pan (makes 12 muffins). Bake for 20-25 minutes. Let cool fully & enjoy!
Tip: Go all out and make a lemon buttercream frosting!