05 November, 2011

Lemon poppy seed muffins

Ever since I watched Jamie Oliver make an amazing pie - and then tried it myself the next day and had the crust come out light, crumbly and delicious (quite a feat for me, pies are not my best friends...unless I'm eating them), since then, I have been calling myself a fan of Jamie Oliver. I find him kind of endearing, especially since he reminds me of my cousin.
That being said, here is an adaption from one of his recipes - Almond cake with lemon poppy seeds
I decided to change them into muffins - and they turned out really well! It's a very sweet, slightly crunchy muffin - moist and perfect with a cup of tea.

Heat Oven to 350 degrees F. Grease 12 muffin cups or a 20cm round cake tin.

Beat together until light and fluffy:
120g (1/2 Cup) soft butter
1/2 Cup sugar

Add 4 egg yolks one at a time
Add the zest and juice of 2 lemons and beat until smooth.

Pulse in 1 & 1/4 Cups self-raising flour and 1/2Cup finely chopped walnuts (The original recipe called for almond flour which I don't have but this seemed to work just fine)
Add 2T milk and stir until just combined. Stir in 2-3T poppy seeds and set aside.

In another bowl whisk the egg whites from your four eggs til they form soft peaks (ahem - a little bragging; I did this by hand...I'd suggest walking a round the room while doing it, and making grunting noises every now and then to take your mind off the pain in your arm).
Beat in 1 T sugar until smooth.

Stir a few spoonfuls of the egg into the flour mixture and mix together. Fold the rest of the egg carefully into it.
Spoon into muffin or cake tin and pop it into the oven for 25-30 minutes (muffins) and 45 minutes (cake), until it has risen and is a golden brown.

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