Lemon poppy seeds muffins

Thinking about holidays? So, do I. I'm dreaming of white sand, blue sea and marvelous blazing sunsets...Summer is time of adventures and journeys. When preparing yours, don't forget to pack your favorite recipes and treats to delight your travelling experience. Here's what I suggest, bring these delicious lemon poppy seeds muffins with you! 

Lemon poppy seeds muffins

(the recipe is taken from Muffin and cupcakes, a book from Cucina Moderna, Italy. Makes 12 muffins)

150 g self raising flour

50 g white flour type "00"

salt

30 g finely chopped almonds

30 g poppy seeds

125 g softened butter

140 g sugar

2 teaspoons grated lemon peel

2 big eggs, lightly beaten

2 tablespoons milk

2 tablespoons filtered lemon juice

Preheat the oven to 170 ˚C (centigrade). Line muffin pans with paper liners. Sift the two types of flour with a pinch of salt in a bowl. Add almonds and poppy seeds. In another bowl, beat butter, sugar and lemon peel on medium – high speed until a cream is obtained. Add eggs, one by one, stirring a bit. Lower speed at minimum and mix the dry ingredients, add  milk and lemon juice. Pour the mixture into the paper liners until 2/3 full. Bake for 20-25 minutes until the muffins reach the right consistency. Let them cool completely. Ready to go!