Poppy seeds muffins

I often enter in fresh fast food restaurants to grab a quick lunch. While queuing to pay my food I watch the deserts exposed strategically just in front of me. They look fantastic, like fresh harvested mushrooms. Many times I wonder how do they make them to look so perfect and so beautiful? Regardless the impressive look and the first impuls to put one on my tray, I pay my food without picking any of them. The reason is evident ... I can do better myself while knowing exactly what's inside.

Mines, they may not look like a "star" but they look pleasantly and decent. Above all, they are homemade with great passion and pleasure. They are exactly the kind of deserts I would give to my children without having second thoughts. I also have the great satisfaction of controlling the amount of sugar inside.

Doing them is another story. Making deserts with my daughter is one of the things I really enjoy. She is so actively involved in measuring correctly the ingredients and mix them all (or one after another) and I do not want to lose these great moments spent together with my daughter. For her is a game, but for me, as an adult, sharing all the tricks and experiences with her is like creating history. I, myself, do remember such moments from my childhood when I was doing cakes with my mother and those moments are kept very dear to me. Now it's my time to create sweet memories for my own daughter.

Therefore, is there a reason for me to buy muffins from a shop?

Ingredients (for 12 muffins):

  • 275g all-purpose flour
  • 1 tablespoon of baking powder
  • 200ml milk
  • 2 eggs
  • 75g  sugar
  • 110g melted butter
  • 1 tablespoon lemon essence
  • 1 tablespoon of zest
  • 2 tablespoons of poppy seeds
  • salt

  1. Mix all ingredients with a standing mixer
  2. Pour the batter into muffin paper or silicone cases.
  3. Bake them in the preheated oven for 30 minutes at 200ÂșC.


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