Muffins:
340 g cake flour
280 g white sugar
2.5 ml baking soda
2.5 ml salt
15 ml poppy seeds
4 large eggs
250 g LANCEWOOD® Double Cream Plain Yoghurt
120 ml milk
80 ml lemon juice
180 ml oil
lemon zest
Icing:
110 g icing sugar
30 ml milk
or more to thin
60 ml lemon juice
Preheat the oven to 175°C and line a 12 cavity muffin pan with muffin cases.
Muffins:
Using a large mixing bowl, whisk the flour, sugar, baking soda, salt and poppy seeds together.
In a separate bowl, whisk the eggs until they are broken down. Add the yoghurt, milk, lemon juice and vegetable oil and whisk to combine. Add the lemon zest and whisk through.
Add to the dry ingredients and whisk to break down any lumps.
Pipe or spoon batter into muffin cases and fill three quarters.
Bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Remove muffin cases and allow to cool.
Icing:
Whisk the icing sugar, milk and lemon juice until it has a thick but liquid-like consistency. Use less lemon juice for a thicker consistency.
