Ingredients

o ½ cups (125ml) of sunflower/hazelnut oil
o 2 medium size eggs
o 1 cup caster sugar
o 4/5 cups (200ml) of milk
o 1 pack of baking powder
o 1 pack of vanilla sugar
o 2 cups of white flour
o 3 tbs of poppy seeds
o grated zest and juice of 1 lemon
o 12-14 baking papers for cupcakes
o muffin baking tin

 

Preparing
- In a deep bowl whisk the eggs with sugar for about 4 minutes.
- Add the milk, oil, lemon juice and grated zest in the bowl and keep whisking about a minute more.
- Mix the dry ingredients in another bowl. (flour, baking powder, vanilla & poppy seeds)
- Add the dry mixture in the bowl and whisk until you get a smooth batter.
- Pour the batter into baking papers that are laid in the baking tin.



​Tip

If, you don’t want cracks on your muffins, lay a towel on your table/working top and hit the baking tin lightly to the surface. You’ll see air bubbles coming out of your batter. I like the cracks though :)

 

​Baking
-Bake your muffins until  for 20-25 minutes at 175°C

pre-heated oven.

​

Bon Appétit! :)