Ingredients

3 tsp finely grated lemon rind

1 cup caster sugar

2 ¼ cups self - raising flour

2 tbsp poppy seeds

1/3 cup lemon juice

1 egg, beaten lightly

1 cup (250ml) milk

60g butter, melted

Preparation

  1. Preheat oven to moderately hot. Grease 12-hole muffin pan.
  2. Reserve 2 tsp of the rind and 2 tbsp of the sugar.
  3. Place flour in large bowl; stir in seeds and remaining sugar. Stir in remaining rind with juice, egg, milk butter. Spoon mixture into prepared pan, sprinkle with combined reserved rind and sugar. Bake in moderately hot oven about 20 minutes. Makes 12 Per Serving 6.5g fat; 970kj