These muffins can be eaten on its own or with a dollop of vanilla flavoured yoghurt.
275 g butter, at room temperature
400 ml white or brown sugar
2 extra large eggs
80 ml white or brown sugar
60 ml lemon rind, finely chopped (optional)
5 ml vanilla extract
500 ml cake flour
5 ml baking powder
2.5 ml salt
60 ml poppy seeds
250 ml sour cream
- Pre-heat the oven to 180 º C and grease a muffin pan with non-stick cooking spray.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after adding it.
- Add the lemon rind and vanilla extract en mix well.
- Combine the cake flour, baking powder and salt in a 2nd mixing bowl.
- Add the dry ingredients to mixture and mix until combined.
- Stir in the sour cream and mix well.
- Divide the batter between the holes of the muffin pan.
- Bake the muffins for 15 to 20 minutes or until golden.
- Transfer the muffins to a cooling rack to cool.
