Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
12
- 430grams all-purpose flour
- 1 1/2teaspoons baking powder
- 1/2teaspoons baking soda
- 1/4teaspoons salt
- 110grams granulated sugar
- 2 1/2tablespoons poppy seeds
- 2 large eggs
- 1 cup sour cream
- 4tablespoons butter, melted and cooled
- 1/4 cup vegetable oil
- 2 large lemons, finely grated zest
- 1teaspoons confectioner's sugar (for dusting)
Nutrition per serving
1480kJ / 355Cal
1480 Kilojoules or 355 Calories
17% of daily energy intake*
Protein
5.8grams
Fat
19.6grams
Carbs
38.1grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Quick and easy to make, these muffins are delightful served with brunch
Method
Step 1 of 3
Preheat the oven to 200°C. Line a 12-cup muffin pan with paper liners. Sift the flour, baking powder, baking soda, and salt into a large bowl. Stir in the sugar and poppy seeds, making a well in the center.
Step 2 of 3
In a separate bowl, beat the eggs. Stir in the sour cream, butter, oil, and lemon zest. Add to the flour mixture and stir until just mixed. Divide the batter among the muffin cups, filling each one three-quarters full.
Step 3 of 3
Bake the muffins for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove the muffins from the pan, and transfer to a wire rack to cool. Sift confectioner's sugar over the tops while still warm.
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