Today, for the first time in a long time we had no plans. We spent the entire day at home pottering about, it was just what we needed, but it was also the perfect opportunity to get back in the kitchen and do some baking. We made this delicious chocolate cake - perfect for the school lunchboxes and then decided to make some muffins, we had had some very similar ones at a cafe recently and I had really been wanting to recreate them. These turned out just how we had remembered them, even better perhaps.
220 g self-raising flour
1/2 cup castor sugar
3/4 cup milk
3/4 cup rice bran or vegetable oil
1 tbs poppy seeds
1 lemon - rind grated + 1 tbs juice
1 cup frozen raspberries
Preheat oven to 175 degrees and grease or place paper cases into muffin tin.
Mix dry ingredients - flour, sugar and poppy seeds.
Combine wet ingredients in a separate bowl - milk, egg, oil. Whisk lightly.
Make a well in the center of the dry ingredients, pour in liquid.
Add lemon juice and rind. Mix lightly to just combine.
Fold raspberries in gently.
Spoon mixture into prepared muffin tin and bake for 20 mins or until golden.
Allow to cool on a wire rack.
Serve warm with a nice cup of tea and freeze remaining for another (if they make it that far..)