White Sugar
The uniform size of the...
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Muffins
Crunchy Lemon Poppyseed Muffins
10 mins
10 mins
Easy
12
These tasty muffins are topped with lemon juice and sugar after baking giving them a little extra zest.
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- Ingredients
- Method
Ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- ½ cup poppyseeds (one packet)
- finely grated rind of 2 lemons
- 100g butter
- 2 large eggs
- 1 cup milk
Topping
- Juice of 2 lemons
- ¼ cup Chelsea White Sugar
Chelsea Products in Recipe
Reviews
19
What did you think of this recipe?
Kelly
We made these muffins but substituted the flour for gf flour (we used Countdown's own brand gf flour) and they were so yum! My family of gluten-eaters couldn't even tell they were gluten free!
5
Unknown
Love, Love, LOVE these muffins!
5
Heather
Easy to make, yummy to eat.
5
Frances Forrest
Absolutely yummy. Did tweak it a bit by putting some cream cheese in it,
5
Charles
I baked these lemon poppyseed muffins into texas sized muffins and they were astoundingly good. Everyone was happy and I can't wait to make them again!
5
Emma
I am 11 years old and love to bake.These are great in my lunchbox.1 thing my family loves these so much THEY WERE GONE IN 2 days!Thanks
5
Piquant
Love these deliciously lemon flavoured muffins. The lemon syrup makes them moist and more intense. I dissolved the sugar in the lemon juice and added vanilla before pouring onto the hot muffins. Baking time was actually 25 mins.
5
Unknown
great recipe huge hit with the family
5
anonyamas
amazing
5
Unknown
quick and easy to make and very tasty
5
Method
Measure flour, Chelsea White Sugar and poppyseeds into a large bowl. Grate in lemon rind.
Melt butter, add milk and eggs. Beat with a fork to combine.
Tip liquid ingredients into dry and fold together until flour is dampened. Do not over mix.
Spoon into 12 greased or oil sprayed muffin tray and bake at 200°C for 10-15 minutes.
Topping
While muffins cook, squeeze lemon juice and mix with Chelsea White Sugar (do not dissolve sugar).
As soon as muffins removed from tray, brush lemon sugar glaze over top of muffins. Cool on a wire rack.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
19
What did you think of this recipe?
Kelly
We made these muffins but substituted the flour for gf flour (we used Countdown's own brand gf flour) and they were so yum! My family of gluten-eaters couldn't even tell they were gluten free!
5
Unknown
Love, Love, LOVE these muffins!
5
Heather
Easy to make, yummy to eat.
5
Frances Forrest
Absolutely yummy. Did tweak it a bit by putting some cream cheese in it,
5
Charles
I baked these lemon poppyseed muffins into texas sized muffins and they were astoundingly good. Everyone was happy and I can't wait to make them again!
5
Emma
I am 11 years old and love to bake.These are great in my lunchbox.1 thing my family loves these so much THEY WERE GONE IN 2 days!Thanks
5
Piquant
Love these deliciously lemon flavoured muffins. The lemon syrup makes them moist and more intense. I dissolved the sugar in the lemon juice and added vanilla before pouring onto the hot muffins. Baking time was actually 25 mins.
5
Unknown
great recipe huge hit with the family
5
anonyamas
amazing
5
Unknown
quick and easy to make and very tasty
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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