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  • Kristyn Slick

Sweet Annie's Virtual Kids Baking: Lemon Poppyseed Muffins


Cook with Annie live here!

2 lemons

1 ½ cups self-rising flour*

½ tsp baking soda

½ tsp salt

½ cup granulated sugar

2 tbsp poppy seeds

¾ cup milk

1 egg, beaten

1/3 cup vegetable oil or canola oil

2/3 cup powdered sugar

2 tsp lemon zest

2 tsp lemon juice

lemon jelly slices (optional)

*To make your own self-rising flour, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.


BAKE TIME: About 25 minutes

1. Preheat oven to 375 degrees. Line a muffin pan with 8 muffin liners.

2. Juice and grate one lemon and retain the juice. Add the zest to a bowl

with the flour, baking soda, salt, sugar, and poppy seeds.

3. Beat the milk, egg, oil, and lemon juice in a bowl, then pour the wet

ingredients into the dry and stir until just combined.

4. Spoon into the liners and cook in the oven for 20-25 minutes, until well

risen. Let cool for a few minutes.

5. Once the muffins have cooler, make the icing and drizzle it over the

muffins. Top with a lemon gummy slice.

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