Crunchy Lemon Poppyseed

Fluffy lemon poppyseed muffins with a golden crunch and a zingy twist.

Ingredients:

2 cups self-raising flour
1 cup White Sugar
½ cup poppy seeds
finely grated rind of 2 lemons
100g butter, melted
1 cup milk
2 eggs

Glaze:
juice of 2 lemons
½ cup caster sugar (for topping)

Directions:

1. Preheat the oven to 200°C (180°C fan bake). Grease muffin tins.
2. Sift the flour into a bowl. Stir in the sugar and poppy seeds and make a well in the centre. 
3. In a second bowl, beat the eggs, butter and lemon rind. Pour into the well with the milk and gently stir. Do not overmix.
4. Spoon into 12 muffin tins and bake for 10–15 minutes.
5. While the muffins cook, mix the lemon juice and the sugar (it should not dissolve the sugar).
6. As soon as muffins have been removed from the tins, brush them with the lemon sugar topping. Cool on a wire rack.

After squeezing lemons for cooking, freeze the rinds. Whenever you need freshly grated lemon rind, you can grate it from the frozen lemons and save yourself from having to use up a lemon just for its rind.