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Crunchy Lemon & Poppy seed Muffins

From Raewyn’s recipes

Crunchy Lemon & Poppy seed Muffins

Raewyn Murray
Cook Time 12 minutes


  • 2 cups self raising flour
  • 1 cup sugar
  • ½ cup poppyseeds
  • finely grated rind of 2 lemons
  • 100 grams butter melted
  • 2 large eggs
  • 1 cup milk
  • juice of 2 lemons
  • ¼ cup sugar


  • Measure out first set of ingredients into bowl. Beat eggs into melted butter, add milk. Mix liquids into dry ingredients lightly and put in sprayed muffin pans. Bake at 200ºC (400ºF) for 10-12 minutes until cooked. Brush lemon juice & sugar mixture over muffins while hot. Remove & cool on a rack.

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