Eggless lemon and poppy seed muffins

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.image

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.

Tell me what you think of this recipe