Lemon & Poppyseed Muffins


I figured I’d start with this recipe as it’s my first header image.

Made with recipe from Nigella.com

I made the glaze real easy, just added about 20ml of the leftover lemon juice to 100g of sifted icing sugar. I pushed the muffins all close together on the drying rack (put some kitchen foil underneath) and drizzled it from about shoulder height.

I decided to replace the lemon extract with more fresh lemon juice. I had these tested out on a small group (albeit with a dollop of lemon icing, rather than the glaze) and they also felt that the zestiness is far preferable to the bitterness of extract.

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