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Lemon poppy-seed muffins

Prep time: 10 minutes

Baking time: 20–25 minutes

Ready in: 1 hour

Makes: 12 muffins

215g (7½oz) plain flour

1 tsp baking powder

Pinch of salt

265g (9½oz) caster sugar

15g (½oz) poppy seeds, plus 2 tsp for sprinkling

150ml (5fl oz) sunflower or vegetable oil

3 eggs

½ tsp vanilla extract

215ml (7½fl oz) milk

Finely grated zest of ½ large lemon

For the icing

130g (4½oz) icing sugar, sifted

1–2 tbsp lemon juice

12-cup muffin tray and 12 muffin cases

Preheat the oven to 180ºC (350ºF), Gas mark 4, and line the muffin tray with the paper cases.

Mix the ingredients for the sponge following the main recipe, then divide the batter between the paper cases, filling each case three-quarters full.

Bake for 20–25 minutes or until lightly golden on top and springy to the touch. Allow to cool in the muffin tray for 5 minutes, then transfer to a wire rack to cool down fully.

Make the icing, then drizzle it over the cooled muffins and sprinkle with the poppy seeds to finish.