Lemon-Poppy seeds muffin

Poppy seeds are usually customary in flavoured bread, cakes, rolls and cookies. They are essentially the oilseed derived from the poppy plant, however, these seeds do not contain the narcotic properties as the opium poppy, though the plant contains alkaloids like morphine, the ripe seeds used for bakery or culinary contain only traces which does not cause any form of addiction.

They give the following benefits:

1) They are effective in quenching thirst, fever, inflammation and constipation.

2) Supply our daily dose of minerals, such as, iodine, manganese, zinc, magnesium and copper.

3) The oil from the seed is useful in treating carcinoma as it contains monounsaturated fatty acids.

4) They contain linoleic acid that helps in preventing heart disorders.

This is my first time using poppy seeds. Very interested in trying poppy seeds recipe. Just nice for my girls meet-up tomorrow. Recipe adapted from MarthaStewart with some minor adjustment.

Ingredients for 12 regular size muffins:

2  1/2 cups all purpose flour
1  3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup castor sugar
2 large eggs
1  1/2 tsp lemon zest
1/4 cup fresh lemon juice
1/4 cup whole milk
113g unsalted butter, melted and cooled to room temperature
3 tbsp poppy seeds
1 cup chopped almond

Steps:

1) Preheat oven to 190dC for 20 minutes.

2) Grease a standard 12-cup muffin tin with butter or olive oil tin or line the tin with baking cups. 

3) In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt.

4) In a separate bowl, whisk together the sugar and eggs until combined.

5) Add in lemon zest, lemon juice, milk and melted butter.

6) Make a 'well' at the center of the dry ingredients from step (3).

7) Add the wet ingredients to the center and fold well until just combined. (Note: Do not over-mixed. Over-mixing will make them dense and chewy. Some lumps are fine).

8) Stir poppy seeds and chopped almonds into the batter.

9) Divide batter evenly into muffin tin/cups. About 3/4 full.

11) Sprinkle some chopped almonds on top, if desired.

11) Bake at 190dC for 20 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. 

12) Set aside to let cool completely on wire rack.

Yum to this light, fluffy and delicious crusty tops muffins.

Have fun with this recipe!