Crunchy Lemon Poppyseed Muffins

Ingredients

2 cups self raising flour
1 cup CSR White Sugar
1/2 cup poppyseeds (one packet)
finely grated rind of 2 lemons
100g butter
2 large eggs
1 cup milk

Topping
Juice of 2 lemons
1/4 cup CSR White Sugar

Method

Measure flour, sugar and poppyseeds into a large bowl. Grate in lemon rind.
Melt butter, add milk and eggs. Beat with a fork to combine.
Tip liquid ingredients into dry and fold together until flour is dampened. Do not overmix.
Spoon into 12 greased or oil sprayed muffin tray and bake at 200 C for 10-15 minutes.

Topping:
While muffins cook, squeeze lemon juice and mix with sugar. (Do not dissolve sugar)

As soon as muffins removed from tray, brush lemon sugar glaze over top of muffins. Cool on a wire rack.

Makes 12