Make the most of CAFE FAVOURITES

DIY TREATS – A DELICIOUS WAY TO HAVE YOUR CAKE AND EAT IT TOO!

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Blueberry and Lemon Poppyseed Muffins

MAKES 12

PREP & COOK 35 MINS

■ ½ cup Greek-style yoghurt

■ ¼ cup milk

■ 1 tbsp poppy seeds

■ 1¾ cups self-raising flour

■ ¾ cup caster sugar

■ 125g butter, melted, cooled

■ 2 eggs, lightly beaten

■ 2 tsp finely grated lemon rind

■ 125g punnet blueberries

LEMON ICING

■ ¾ cup icing sugar mixture

■ 3-4 tsp lemon juice

1 Line a 12-hole muffin pan (⅓-cup capacity) with paper muffin wraps.

2 Stir yoghurt and milk into poppy seeds in a bowl.

3 Combine flour and sugar in a large bowl. Make a well in the centre. Add butter, eggs, rind and yoghurt mixture. Stir until just combined. Fold in half the blueberries.

4 Divide mixture evenly among paper wraps in pan. Sprinkle with remaining blueberries.

5 Cook in a 180C preheated oven for about 20 mins, or until light golden and just firm in the centre when lightly touched. Remove. Stand in pan for 10 mins. Transfer to a wire rack to cool completely.