May 05, 2015

Your mother was always fair to you, so treat her to a home cooked Mother's Day brunch this Sunday with freshly made honey, lemon and poppy seed muffins. These are sweet and tangy with the rich, grown-up taste of fairly traded African Bronze Honey. You love your mom, she'll love these.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tablespoons Poppy seeds
  • 1 egg, beaten
  • 1/2 cup honey
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/3 cup butter melted

   
  
  

Method

  1.  Measure out the dry ingredients and mix together, sift the flour to keep it light
  2.  Grate the lemon zest of one lemon using a rasp,  squeeze the lemon juice and mix together
  3.  Add the honey to the lemon mixture and add the egg, beat until well mixed
  4.  Melt the butter and add slowly to the honey, lemon, egg mixture, stirring until well mixed
  5.  Add the wet ingredients to the dry, folding gently. Don't overmix
  6.  Spoon the batter into pre-prepared muffin tins, use parchment paper or muffin cups instead of greasing the muffin tin if you prefer.
  7.  Bake in a pre-heated 375º F oven for about 18 minutes, or until slightly golden on top. To be sure, test for doneness by inserting a toothpick into one muffin. If it comes out clean, they are done.


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