There can be no better start to the week than a batch of these freshly baked muffins on a public holiday. Any kind of lemon cake is just so light and summery, and these muffins really match the weather in Hong Kong these days. The humidity is finally easing off, there’s a bit of a breeze and temperatures have nudged down a notch, changing daily life from ‘hideously sweaty and unbearably sunny’ to ‘glorious European summer’s day – in October!’ Perfect.
Lemon Poppyseed Muffins
Makes 10, from Vegan Brunch
250g plain flour
1/2 tsp salt
100g caster sugar
1 tbsp baking powder
5 tsp poppy seeds
juice and zest of 2 lemons
2 tsp vanilla extract
120ml non-dairy milk
100ml sunflower oil
1. Preheat the oven to 190C and line a muffin tin with paper cases.
2. Mix the dry ingredients together in a large bowl until well combined.
3. Make a well in the centre and pour in the wet ingredients. Mix together.
4. Spoon the mixture into the paper cases, filling them about two thirds full.
5. Bake for about 20 minutes.
6. Stand in the tin for a few minutes, then transfer to a wire rack to cool. Absolutely blissful when eaten warm!