Lemon and Poppy Seed Muffins
125ml Brock & Morten rapeseed oil
240g plain flour
1 tablespoon baking powder
1 tablespoon poppy seeds
Juice of 1 lemon
Zest of 1 lemon
Pinch of salt
Heat the oven to 180c. Line Muffin tins with paper cases.
Mix together flour, lemon zest, baking powder, salt and poppy seeds in a bowl.
In another bowl whisk eggs, sugar, rapeseed oil and lemon juice. Add the flour mixture and pour in the milk, stirring well with a wooden spoon.
Spoon the mixture into the cases, filling 3/4 full.
Bake for 25 minutes until golden or use a skewer to test.
How do you use Brock & Morten Rapeseed Oil?
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