Lemon and Poppyseed Muffins.
2 cups self raising flour
1 cup sugar
1/3 cup poppyseeds
grated rind of 2 lemons
2 large eggs
1 cup milk
juice of 1 lemon
1/4 cup sugar
Preheat fan oven to 190 degrees with a rack above the middle shelf
Measure flour, sugar, poppyseeds and rind into a large bowl.
Heat butter till melted, beat eggs with milk and mix together.
Mix liquids into the dry ingredients, do not overmix.
Spoon into muffin tray lined with muffin papers
Bake for 10-15 minutes until they are golden and the tops spring back to the touch.
Cool in the pan for a few minutes, transfer to a wire rack and spoon the lemon/sugar mix over the tops.
CHANGES: These were delicious but had too many poppyseeds, the original recipe called for 1/2 a cup which I would definitely change to 1/3 or even 1/4. Also the muffins could have had more lemony flavour so I would use the juice of the other lemon to add to the batter to enhance the flavour. I would also consider cooking out the lemon/sugar drizzle mix a little just to dissolve the granular sugar but the crunch was nice.