Lime & Poppy Seed Muffins
Prep time: 10 mins | Baking time: 25 mins | Makes 12-15 medium sized muffins
- 175 grams (3/4th cup) sunflower oil (or any odourless vegetable oil)
- 225 grams (1-3/4th cup) plain flour (maida)
- 200 grams (1 cup) granulated sugar, powdered * see notes
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg white
- 150ml milk
- 1 tablespoon lime juice
- 1 tablespoon lime zest (grated)
- 2 teaspoons poppy seeds (khus khus)
- 2 teaspoons lime zest (grated rind)
- 1-2 teaspoons poppy seeds (preferably black coloured ones for a more dramatic look)
1. Line a 12-cup muffin pan with cupcake liners. Preheat the oven to 190 degrees C/375 degrees F.
2. Sift the flour, baking powder and salt a couple of times into a mixing bowl. Add the caster sugar and stir.
3. In a separate bowl, whisk the egg, egg white, sunflower oil, milk, lime juice and grated lime rind (zest) and mix well. Add this mixture to the flour mixture and tip in the poppy seeds. Stir gently to incorporate. The mixture will be a little lumpy which is fine.
4. Spoon in the batter into the prepared muffin pan. Each cupcake liner should be filled 2/3rds full. Sprinkle the grated lime zest and poppy seeds to decorate and pop the pan into the preheated oven. Bake for 25 minutes or till the toothpick inserted comes out clean.
5. Remove and place on a wire rack to cool. Serve the muffins warm if desired. For best results, serve them after they have completely cooled down or after a few hours (or overnight) – the flavours would have set in beautifully.
1. The recipe asked for 225 grams caster sugar, since I didn’t have any, I measured 200 grams of regular granulated sugar (instead of 225 grams as I prefer cakes that are less sweet) and powdered it in the dry grinder.
2. You may use white or black poppy seeds – both are suitable, but the black one will add more beauty to the muffins.