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Baking

Lemon Poppy Seed Muffins

This lemon poppy seed loaf is light, fresh and full of zesty flavour. Made with Greek yoghurt and olive oil instead of butter, it stays wonderfully moist while being a little lighter than the classic version. It's simple to prepare with everyday ingredients and works just as well as muffins. Enjoy it with your morning coffee, as an afternoon snack, or whenever you want something bright and comforting.

Prep15 minCook30 minTotal45 minServes10
Baking
Made to nourish,
made to enjoy.

What you'll need

Ingredients

  • WET INGREDIENTS
  • Zest of 1 lemon
  • 100 g sugar
  • 2 eggs
  • 130 g plain Greek yoghurt
  • 70 g olive oil
  • 2 tablespoons lemon juice
  • DRY INGREDIENTS
  • 120 g flour
  • A pinch of salt
  • 6–10 g baking powder
  • 1 tablespoon poppy seeds

Step by step

Method

  1. 01

    Preheat the oven to 200°C.

  2. 02

    In a large bowl, mix the lemon zest and sugar.

  3. 03

    Add the eggs, Greek yoghurt, olive oil and lemon juice, and mix well.

  4. 04

    In a separate bowl, combine the flour, salt, baking powder and poppy seeds.

  5. 05

    Slowly add the dry mixture to the wet mixture and gently fold until just combined. Do not overmix.

  6. 06

    Pour the batter into your loaf pan or muffin tin and bake for 30-40 minutes.