I love love sweet treats and come 3 o’clock tea time, I normally reach for a chocolate, but as the saying goes a moment on the lips a life time on the hips.
I am not a huge health bar fan, and I really really need my sugar fix so I thought, why not make muffins for tea time???
It is not as easy as it sounds. Finding an eggless muffin recipe is like trying to find a needle in a haystack. Most recipes say eggless but they still have an egg in.
I came across a lemon and poppy seed muffin, these are my favourite but it had an egg in, I was reading the recipe and I saw that there is actually a lot of wet ingredients and I do remember my mother telling me that back in the day when my gran never had eggs for a recipe, she just left them out and they came out fine, especially if there was a lot of wet ingredients.
So that is just what I did, I left out the egg and hey presto it actually tastes delicious.
- ½ x cup castor sugar.
- 3 x lemons.
- ¼ x cup poppy seeds.
- 1 ½ x tsp baking powder.
- ¼ x tsp bicarbonate of soda.
- 5 x tbsp. melted margarine… the margarine must just be melted, not boiling hot.
- 1 x cup plain yoghurt.
- 1 x tsp lemon essence.
- 1 ½ x cups cake flour
- Place the castor sugar in a bowl.
- Grate the zest of all the lemons into the sugar.
- Using a spoon, mix the lemon zest into the sugar.
- Add the flour, baking powder, bicarbonate of soda and poppy seeds.
- Mix well so that everything is blended together.
- In another bowl, mix the melted margarine, yoghurt, lemon essence and juice of 2 lemons.
- Pour the wet ingredients into the dry ingredients and mix till everything is well combined.
- Using your mechanical ice cream scoop, scoop the mixture into your greased muffin pan.
- Bake in a preheated oven at 180 degrees for 10 – 15 minutes, or until the tops of the muffins are golden brown.