Lemon, poppy seed and pear muffins

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I’ve been meaning (like everything else lol) to make these muffins for a while. It’s my mum’s love for lemon that’s encouraged me to try these. I’ve never actually tried lemon muffins with poppy seed before so this was quite exciting.

I seen the book ‘Les petit plats francais – scrumptious muffins’ at a National Trust I visited and I brought it, I loved how the book it was different to other muffin recipe books I’ve seen.

This is the first recipe that caught my eye and the first one I would try.
Lemon, poppy seed & pear muffinsLemon, poppy seed & pear muffins3Lemon, poppy seed & pear muffins4Lemon, poppy seed & pear muffins5Lemon, poppy seed & pear muffins6

Lemon, poppy seed and pear muffin
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Prep Time
25 min
Cook Time
20 min
Prep Time
25 min
Cook Time
20 min
Ingredients
  1. Dry ingredients
  2. 320g – plain flour
  3. *3 tbsp – poppy seeds
  4. 3 tbsp – baking powder
  5. 1 tsp – salt
  6. *2 – zest of lemons
  7. Wet ingredients
  8. 125g – soft butter
  9. 150g – caster sugar
  10. 2 – eggs, separated into two separate bowls, egg whites in a large bowl so it can be whisked
  11. *210ml – Greek yoghurt
  12. 40ml – lemon juice
Icing
  1. 60g – icing sugar
  2. 2 dessert spoons – lemon juice
  3. *1/2 lemon or more – zest
  4. Mix the lemon juice, zest and icing sugar until all combine.
Instructions
  1. 1. Preheat the oven at 190°C and line a muffin tin with 12 muffin cases.
  2. I changed the order he written to make the muffins. I didn’t want to make the icing first as that could be done whilst the muffins were baking, I also didn’t want to peel and core the pears until they were needed I didn’t want the pears oxidising.
  3. 2. In a clean bowl whisk the egg whites until they are stiff.
  4. 3. (Firstly) I creamed the butter and sugar together until light and fluffy this took about 5 mins with a hand blender and I think I should have whisked the egg whites first so I could quickly rinse the whisks until the tap instead of throughly washing the whisks and drying them.
  5. 4. Mix together the yoghurt (I had a nightmare with the yoghurt, I forgot to buy greek yoghurt so ended up wasting more time and strained normal yoghurt lol) and lemon juice so it comes to 250ml.
  6. 5. Add the egg yolks, lemon and yoghurt to butter/sugar mix until combine, fold in the egg whites gently.
  7. 6. Combine the flour, poppy seeds, baking powder and salt in a bowl and mix.
  8. 7. Peel and core the pears and cut into small pieces less then almonds in size.
  9. 8. Mix the dry ingredients and pears into the wet ingredients and be careful not to over mix.
  10. 9. Divide the mixture between the 12 muffins cases.
  11. 10. Bake for 20-25 mins until comes out with a clean skewer.
  12. Whilst baking you can start with the icing
Notes
  1. Although there was lots of processes and dishes being used and I was a bit chaotic with everything the texture of the muffins were really nice however I felt it needed more lemon even though I added 2 zests of lemons and adding extra zest in the icing and I think the poppy seeds were slightly over powering. If I was to make these muffins again I would cut the poppy seeds to 11/2 tbsp but I’m not sure if adding more lemon juice would effect the muffins structure, I’m not really sure how to go round that problem.
  2. Please be patient with these muffins I know they are not the usual one wet, one dry bowl muffin mix you are probably used to and what I’m used to but the texture was really different and it’s worth giving it a go.
  3. * If you don’t want the poppy seeds to be too overpowering I would change it to 11/2 tbsp.
  4. I also used 2 lemons zest instead of 11/2 and extra lemon zest to the icing.
Adapted from Les petit plats francais – scrumptious muffins book
Adapted from Les petit plats francais – scrumptious muffins book
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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