Lemon and poppy seed muffins

The perfect sweet indulgence for teatime! If you have fresh turmeric, grate a teaspoon of it into the batter – it adds the most beautiful colour.

Makes 9 muffins Preparation: 15 minutes Baking time: 25 minutes Oven temperature: 180°C

• 200ml (160g) castor sugar

• 1 extra-large egg

• 125ml oil

• 80ml milk

• 5ml vanilla essence

• 15ml poppy seeds

• zest of 2 large lemons

• 310ml (175g) cake flour

• 5ml baking powder

• pinch of salt

• 125ml double-cream yoghurt GARNISH

• 250ml icing sugar

• 15–30ml fresh lemon juice

• about 5ml lemon zest

1 Preheat the oven. Put 9 cupcake cases or squares of baking paper in the cavities of a muffin pan and spray with non-stick cooking spray.

2 Beat the sugar, egg, oil, milk and vanilla essence together until smooth. Add the rest of the ingredients and beat until just mixed. Spoon into the prepared cases and bake for 30 minutes or until a testing skewer comes out clean. Allow to cool. Meanwhile, make the icing.

3 Sift the icing sugar into a bowl. Now stir in just enough lemon juice to make a thick white liquid glaze. Stir in the lemon zest and drizzle over the muffins. >>