Lemon Drizzle Muffins

Name: Lemon Drizzle Muffins
Total time: 50 minutes
Yield: 10
Ingredients: 300g plain flour; 2 ½ tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp salt; 180g caster sugar; 60ml Mellow Yellow cold pressed rapeseed oil; 2 large, free-range eggs; 200ml buttermilk; Zest of 1 lemon (finely grated); 45ml lemon juice; 2 tbsp poppy seeds; For the Lemon Drizzle Topping: 75g granulated sugar Zest of 1 lemon (finely grated) 75ml lemon juice

50 minutes

Bright & zesty, these lemon drizzle muffins by Jane at Little Sugar Snaps are bursting with fresh citrus flavour. Made with our Mellow Yellow Rapeseed Oil for a light, moist & golden crumb, they are loaded with crunchy poppy seeds and finished with a tangy lemon glaze. Perfect for lunchboxes, teatime or a Mother’s Day treat!

Method

1

Add the cauliflower and garlic cloves to your air fryer basket/ roasting tin. Drizzle over a couple of tablespoons of Mellow Preheat the oven to 220C/ 430F and place 10 tulip-style muffin cases into the cavities of a muffin tin.
2

Measure the flour, sugar, baking powder, bicarbonate of soda, salt & poppy seeds into a mixing bowl. Stir briefly and make a well in the centre.
3

Mix the oil, eggs, buttermilk lemon juice and zest together in a bowl or jug and pour into the dry ingredients.
4

Use a handheld balloon whisk to stir the ingredients until just combined. It doesn’t matter if there are a few lumps, just ensure there are no obvious streaks of flour remaining.
5

Divide the mixture between the muffin cases and leave to rest at room temperature for 30 minutes.
6

Transfer to the oven and cook for 5 minutes. Without opening the oven door, turn the heat down to 180C/ 350F and continue to bake for a further 9-10 minutes until well risen, golden on top and a cocktail pick poked into the centre comes out clean.
7

Just before the muffins finish cooking put the ingredients for the drizzle topping (lemon zest, lemon juice and granulated sugar) into a bowl. Stir only briefly.
8

As soon as the muffins come out of the oven, spoon the drizzle topping over them.

Leave the muffins to cool in the tin before enjoying!

300g plain flour
2 ½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
180g caster sugar
60ml Mellow Yellow cold pressed rapeseed oil
2 large, free-range eggs
200ml buttermilk
Zest of 1 lemon (finely grated)
45ml lemon juice
2 tbsp poppy seeds
For the Lemon Drizzle Topping:

75g granulated sugar

Zest of 1 lemon (finely grated)

75ml lemon juice