- 10g Poppy Seeds
- juice from half a lemon
- juice from half a lime
- zest from both the lime and the lemon
- 100g butter
- 100g sugar
- 125g Demerara sugar
- 2 eggs
- 4 table spoons of milk
- 275g plain flour
- 150ml natural yoghurt
- 1 tea spoon of bicarbonate
Start by mixing the butter and the sugars together then add the lemon, lime zest and juice, poppy seeds, the eggs, the milk and the yoghurt. Mix well and finally add the flour and bicarbonate.
Place paper cups in your muffin tin [1] and distribute evenly the mix. Don’t fill them out too much as it will raise while cooking.
Cook in a preheated oven at 190oC for around 30 minutes. Check with the point of a knife that it’s cooked inside; the knife should stay dry and clean.
