Ingredients-
- 225g self-raising flour
- 175g golden caster sugar
- zest 2 lemons
- 1 tbsp poppy seeds , toasted
- 3 eggs
- 100g natural yogurt
- 175g butter , melted and cooled a little
- Lemon sugar
Instructions-
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases.
- Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter.
- Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
- Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still.
- While the cupcakes are still warm, dust with lemon sugar.