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.

Ingredients:

• 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

Method:

• 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.