Monday, 4 May 2015


Lemon, Nutmeg & Poppy Muffins


Plain Flour/APF                        - 1 cup
Corn Flour                                 - 2 tblspoon
Ground Nuts                              - 2 tblspoon
Poppy Seeds                              - 1 tblspoon
Nutmeg Powder                         - 1 tspoon
Baking powder                          - 1/2 tspoon
Baking soda                               - 1/2 tspoon
Salt                                             - 1/4 tspoon
Flora Healthy Oil                       - 1/3 cup
Demerara sugar                          - 3/4 cup
Yogurt                                        - 1/4 cup
Milk                                           - 1/3 cup
Lemon juice                               - 1/4 cup
Pure Lemon extract                    - 1 tspoon


Pre-heat the oven to 180C.
Line a muffin tray with muffin cups and spray it light cooking spray.
Take all purpose flour, baking soda, baking powder and salt in a bowl.Whisk it till mix well.

Take oil and sugar in another bowl.

Whisk and It will be sand like texture. Because we have less fat compared to sugar quantity.
Then add in yogurt, milk, nutmeg, juice and lemon extract.

Beat it well.
Add dry ingredients to wet.

Whisk till all comes together.

Add in the Ground Nuts and Poppy Seeds and mix it in gently. Do not overbeat your batter.

Divide the batter into 12 muffin cups.
Bake into preheated oven for 20-22 minutes or till toothpick inserted into the center comes out clean.
Remove it from the oven. Let them cool into the pan for 5 minutes.

After 5-6 minutes remove cupcakes from tray and put on to cooling rack and let them cool completely.

No comments:

Post a Comment