Lemon and Poppy Seed Muffins

One of my lemon and poppy seed muffins that was made for an event on Facebook to show friends what you have baked. They have turned out to be a hit with the family and friends. The recipe I used was finished off with glace icing which works very well but for the above picture I used lemon buttercream icing. 

Recipe
Makes 12 muffins 


Ingredients
150g butter
3/4 cup sugar
1 egg, beaten
Rind & juice of 2 to 3 lemons
125g sour cream
1 1/2 cups plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
3 tbsp poppy seeds

Glace Icing
Juice and rind of 1 lemon
Icing sugar

• Preheat oven to 160c or gas mark 3
• Line a 12 hole muffin tin with paper cases.
• Cream together butter and sugar until well mixed. Stir in the remaining ingredients until just combined. I found that I needed to use three lemons to give the right consistency.
• Spoon into the paper cases and bake for 15-20 minutes

• When cool, top with the icing made from the rind and juice of 1 lemon with sufficient icing sugar to make a smooth paste. Sprinkle on a few poppy seeds for decoration.

Lemon Buttercream
250g icing sugar, sifted

80g unsalted butter, at room temperature

2 tbsp grated lemon zest

25ml whole milk

• Beat together the icing sugar, butter and lemon zest by hand or in a food processor until well mixed.
• Slowly pour in the milk and then beat until well incorporated and is light and fluffy. The longer it is beaten, the fluffier it becomes, at least 5 minutes.